Friday, March 21, 2014

Easy Lemon Chicken Potato Casserole

Extra information:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: About 6-8 servings

  • 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)
  • 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


-First add condensed soup and milk to a saucepan and whisk to combine and heat over medium-high heat until simmering, stirring frequently. Remove from heat and set aside, when it reaches a simmer. 

-In a separate large mixing bowl, add potatoes, onion, garlic, and chicken and 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.

-Then Transfer mixture to a 9 x 13 baking dish and 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.


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