Chicken in Savory Lemon Sauce

4 skinless, boneless chicken breast halves
1 can cream of chicken soup
1 tbsp water
1/4 c chopped sweet red pepper (optional)
1 tbsp chopped fresh parsley
1 tbsp lemon juice
1/2 tsp paprika

Spray nonstick skillet with vegetable cooking spray. Heat over medium high heat 1 minute. Add chicken; cook 10 minutes until brown; remove.

In same skillet, combine soup, water, pepper, parsley, lemon juice and paprika; heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.

To Freeze: Place in freezer containers and freeze.

To Reheat: Heat in a covered pot until heated from either frozen or defrosted.