Description
This lemon chicken and potato bake is a bright and fresh take on a hearty comfort food dish. It’ll soon be a family favorite!!
Ingredients
- 2 cans (10 Oz. Size) Condensed Cream Of Mushroom Soup
- ½ cups Milk
- 1 Tablespoon Fresh Parsley, Minced
- ½ teaspoons Fresh Rosemary, Minced
- 1 teaspoon Fresh Thyme, Minced
- 1-½ pound Yukon Gold Potatoes, Very Thinly Sliced (no Thicker Than 1/8″)
- 1 Red Onion, Thinly Sliced
- 3 cloves Garlic, Minced
- 1-½ pound Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
- 1 Lemon, Halved And Thinly Sliced (into Half Coin Shapes)
- Salt And Pepper, to taste
Preparation
Preheat oven to 425 F.
Add soup and milk into a bowl and whisk to combine well. Add chopped parsley, rosemary and thyme and stir.
In a separate large bowl, add potatoes, onion, garlic, and chicken. Pour in the soup mixture, along with a pinch of salt and pepper, and toss to combine until evenly coated.
Transfer mixture to a 13×9″ baking dish. Tuck lemon wedges into the mixture randomly across the top. Then cover the pan with aluminum foil.
Bake for about 1 hour or until the potatoes are tender. Remove the foil and broil the casserole for an extra 2-3 minutes to crisp the top, watching very carefully so that it does not burn.
Note: You can substitute red skin potatoes for the Yukon gold; white or yellow onion for the red; and cream of chicken soup instead of cream of mushroom.
Recipe adapted from gimmesomeoven.com.
