3 skinless, boneless chicken breast halves
1 (10 ounce) package instant lemon chicken soup mix
1 (1 ounce) package instant lemon chicken pie
1 package instant lemon chicken soup mix
1 package instant lemon chicken pie
1 package instant lemon chicken soup mix
1 package instant lemon chicken soup mix
1 package instant lemon chicken soup mix
1 package instant lemon chicken soup mix
1 package instant lemon chicken soup mix
2 cups chicken broth
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a baking dish. Season with orange juice and lemon juice. Bake uncovered in preheated oven for 10 minutes.
Remove chicken from oven, cool, peel and cut into cubes. Place cubes in a large roasting pan. Put chicken cubes in roasting pan, and pour lemon juice and orange juice over cubes. Cover roasting pan, and place roasting pan in a large bowl. Place roasting pan in oven for 10 minutes, until chicken is cooked through and juices run clear. Cover roasting pan, and place roasting pan in preheated oven for 5 minutes. Remove lid from roasting pan, and flip over on broiler.
Roast chicken in preheated oven for about 1 1 hour, turning over and basting occasionally. Broil for about 1 1 to 2 minutes, until set.
Stir chicken cubes with lemon juice and orange juice into creamed mixture. Return chicken to roasting pan. Mix chicken with lemon juice and orange juice; pour chicken mixture over chicken cubes. Top with whipped topping, and spread over chicken.
Bake in preheated oven for approximately 45 minutes, or until chicken is tender and juices run clear.
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