EASY LEMON CHICKEN POTATO CASSEROLE This delicious Lemon Chicken Potato Casserole is simple to make, and full of that classic creamy lemon flavor you will come to love... Dont want potatoes? Use sweet potato or thinly sliced vegetables of your choice Ingredients 2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans) 1/2 cup milk 750 gr potatoes, very thinly sliced (use good soft cooking potatoes) 2 cloves garlic, minced 1 small white onion, peeled and thinly sliced 1 kg boneless, skinless chicken breasts salt and freshly-ground black pepper 1/2 tsp ground all spice 1/4 tsp paprika 1 lemon, thinly sliced and halved (into half coins) garnish: chopped fresh parsley or fresh thyme DIRECTIONS: Preheat oven to 200 degrees C. 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, allspice and paprika. 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 grill setting. Grill the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn. Serve with a crispy green salad. Remove pan from oven and serve warm.
Posted on: Mon, 19 Jan 2015 10:55:09 +0000
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