6 skinless, boneless chicken breast halves
2 (10 ounce) cans chicken broth
1 (28 ounce) can chicken soup
1 (10.75 ounce) can condensed cream of chicken soup
3 tablespoons dried parsley
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried thyme
salt to taste
1 teaspoon paprika
Place chicken breasts in a large plastic bag. Cover bag and refrigerate approximately 1 hour.
Combine lemon juice, chicken broth, chicken soup, parsley, thyme, rosemary, thyme, salt and paprika in a medium bowl. Shape into approximately 3,8 inch squares.
Place chicken breasts in a large resealable plastic bag. Twist and place inside bag. Seal and refrigerate indefinitely.