Lemon Chicken Potato Casserole

Yumm Yumm Yumm. This is such an easy and healthy dinner meal. It is adapted from gimmesomeoven.com and I halfed the recipe. The lemons give the recipe the perfect zest.

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Ingredients:

  • 2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans) (I used half cream of mushroom and half cream of chicken)
  • 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  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. In a 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 9 x 13 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 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.

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