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

Steps

1. Preheat oven to 425 degrees. Grease a 9x13 inch baking dish.
2. 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.
3. 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.