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
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)
Instructions
1 Preheat oven to 425 degrees F.
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.
2. 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.
3. Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges
into the mixture randomly. Then cover the top of the pan with
aluminum foil.
4. Bake for 1 hour or until the 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.
Remove pan from oven and serve warm.
Originally Submitted
2/25/2014
0 Out of 5 from
0 reviews
You can add this Lemon Chicken Potato Casserole recipe to your own private DesktopCookbook.
