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  • Easy Lemon Chicken Potato Casserole

    1 vote
    Easy Lemon Chicken Potato Casserole
    Prep: 15 min Cook: 45 min Servings: 6
    by Racheal Werner (Colorado Potato Administrative Committee)
    9 recipes
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    Ingredients

    • 2.5 cups condensed cream of mushroom or cream of chicken soup (the equivalent of 2 cans)
    • 1/2 cup milk
    • 1.5 lbs. Yukon Gold potatoes, very thinly sliced (no thicker than 1/8")
    • 2 cloves garlic, minced
    • 1 small white onion, peeled and thinly sliced
    • 1.5 lbs. boneless, skinless chicken breasts
    • salt and freshly-ground black pepper
    • 1 lemon, thinly sliced and halved (into half coins)
    • (optional garnish: chopped fresh parsley or fresh thyme)

    Directions

    1. Preheat oven to 425 degrees F.
    2. Add condensed soup and milk to a saucepan and whisk to combine. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat and set aside.
    3. Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic and chicken. Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.
    4. Transfer mixture to a 9x13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.
    5. Bake for 1 hour or until potatoes are tender. Carefully remove the foil, and change oven to the high "broil" setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.
    6. Remove pan from the oven and serve warm.

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