11 Mar 2010
|Frozen condensed cream of shrimp soup||10 Ounce (1 Can)|
|Chicken breasts||2 , split (About 1 1/2 Pounds)|
|Canned crabmeat||7 Ounce, drained, flaked (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
Place unopened can of soup in hot water for 20 minutes.
Meanwhile, in skillet, brown chicken in shortening; pour off fat.
Add soup and remaining ingredients.
Cover; cook over low heat 30 minutes or until chicken is tender.
Stir now and then.