4 skinless, boneless chicken breasts
salt and pepper to taste
1 (10.75 ounce) can condensed chicken and rice soup
2 teaspoons fresh lemon juice
Place 1/4 cup of the chicken in a medium saucepan with enough water to cover. Bring water to a boil and immediately remove from heat. Allow the chicken to cool.
In a small bowl combine the soup, lemon juice and potatoes.
Transfer the mixture to the prepared baking dish, cover and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.