Creamy Lemon Chicken

This is not an ordinary lemon chicken recipe. It is my go-to dish for when company comes. And it's so easy! You can start with frozen chicken--no thawing necessary!

Creamy Lemon Chicken

4 chicken breasts
2 tsp lemon pepper
1 can cream of chicken soup
1 cup shredded cheddar cheese
1/4 cup mayonnaise
1/2 cup milk
1 Tbsp parsley flakes (optional)

Sprinkle 1 tsp lemon pepper on breasts and bake 20 minutes in 350 degree oven. (If starting with frozen breasts, cook for 10 minutes, then sprinkle on lemon pepper, then cook remaining 20 minutes). Mix remaining ingredients together (including the other tsp of lemon pepper) and pour over partially baked chicken. Bake another 20-30 minutes. Let sit 10 minutes before serving to let the sauce thicken.

I usually serve this with mashed potatoes and put some of the sauce on my potatoes (so yummy!) The best part is, if you have any leftover chicken and/or sauce, you can cook up some angel hair pasta the next day and mix it together! This also goes great with rice. It's a truly versatile dish that I come back to again and again.