1 tablespoon vegetable oil
2 tablespoons water
2 tablespoons lemon juice
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons margarine
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
Heat oil in a large saucepan over medium heat. Add water and lemon juice. Bring to a boil; boil for 3 minutes. Remove from heat; stir in lemon juice, chicken soup, margarine, paprika, oregano, basil and salt. Pour into 2-quart casserole dish.