Easy Lemon Chicken Potato Casserole Yield: About 6-8 servings 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) Method 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. 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. 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. 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.
Posted on: Mon, 17 Mar 2014 21:45:22 +0000
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