Lemon Chicken Potato Casserole
Description
Serve this casserole on a chilly night when you need a comforting dish. It is made with chicken, cream of soups and potatoes. Serve with a salad and a vegetable, if desired.
Ingredients
2 cans condensed cream of mushroom or cream of chicken soup or your choice
1/2 c. milk
1 1/2 lb. Yukon gold potatoes, very thinly sliced
3 cloves garlic, minced
1 small white onion, peeled and thinly sliced
1 1/2 lb. boneless, skinless chicken breasts
salt, to taste
freshly-ground black pepper, to taste
1 lemon, thinly sliced and halved
garnish: chopped fresh parsley or fresh thyme, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 425 degrees. Grease a 9x13 inch baking dish.
Add condensed soups and milk to a saucepan; whisk to combine. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat; set aside.
In a separate large mixing bowl, add potatoes, onion, garlic, and chicken. Pour in the condensed soup mixture, add a pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.
Transfer mixture to the baking dish. Randomly tuck lemon wedges into the mixture. Cover the top of the pan with aluminum foil.
Bake 45 - 60 minutes or until the potatoes are tender. Carefully remove the foil, and change oven to the high BROIL setting. Broil 2-3 minutes to crisp up the top, watching carefully so that it doesn't burn.
Remove pan from oven; garnish with parsley or thyme, if desired and serve warm.
6-8 servings