1/2 pound skinless, boneless chicken breast halves
1 cup mayonnaise
1/2 cup white sugar
1 (4 ounce) can sliced banana
3 tablespoons lemon juice
1 (1 ounce) package instant lemon pudding mix
3 tablespoons lemon zest
2 teaspoons chicken bouillon granules
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large resealable plastic bag. Mash with mayonnaise, sugar and banana, and set aside.
In a large saucepan, warm lemon juice and pudding mix over medium heat. Stir lemon zest into chicken mixture.
Mix chicken bouillon into chicken mixture, then cook until heated through. Mix the flour and baking powder into the chicken mixture until desired consistency. Stir in chicken soup and cream of chicken soup.
Bring a large pot of water to a boil. Add chicken and add water. Reduce heat to medium-low, and cook, uncovered, stirring, about 8 minutes. Transfer chicken to pot, and stir into saucepan.
Return saucepan to low heat. Bring water to a boil. Stir in chicken, and cook, uncovered, about 3 minutes. Add banana; cook about 5 minutes, stirring.
Return chicken mixture to pot, and stir in lemon zest. Cook, uncovered, about 5 minutes. Pour sauce over chicken and stir just until warmed through.