This recipe was shamelessly stolen from the side of a tin of Campbell's soup. I don't usually use recipes that come on the package, and now I'm not sure why!
I made a couple of small changes to make this dish even more delicious, but the overall idea is the same. It's super simple and tastes absolutely heavenly. The lemon really complements the dish and adds a lightness that you wouldn't expect from a creamy sauce. It's also healthier than usual cream based sauces, especially if you use a low fat soup.
This recipe would be perfect paired with some fresh steamed asparagus and served over rice.