Easy Lemon Chicken Potato Casserole Recipe

Easy Lemon Chicken Potato Casserole Recipe

How To Make Easy Lemon Chicken Potato Casserole

Turn the classic potato casserole into an invigoratingly flavorful dish by combining lemons with garlic and onion for a neutral tangy taste.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour

Serves:

Ingredients

  • 2.5cupscondensed cream of mushroom
  • ½cupmilk
  • 1.5lbsYukon gold potatoes
  • 2clovesgarlic,minced
  • 1smallwhite onion,peeled and thinly sliced
  • 1.5lbsboneless,skinless chicken breasts
  • salt and freshly-ground black pepper
  • 1lemon,thinly sliced and halved, into half coins
  • chopped fresh parsley,optional garnish, or fresh thyme

Instructions

  1. Preheat oven to 425 degrees F.

  2. 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.

  3. Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken.

  4. 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.

  5. Transfer mixture to a 9×13-inch baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.

  6. Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change the oven toHigh broil setting.

  7. Broil the casserole for an extra 2 to 3 minutes to crisp up the top, watching very carefully so that it does not burn.

  8. Remove pan from oven and serve warm.

Nutrition

  • Calories: 112.44kcal
  • Fat: 2.63g
  • Saturated Fat: 0.68g
  • Monounsaturated Fat: 0.60g
  • Polyunsaturated Fat: 1.18g
  • Carbohydrates: 20.03g
  • Fiber: 2.54g
  • Sugar: 2.16g
  • Protein: 2.99g
  • Cholesterol: 1.52mg
  • Sodium: 456.94mg
  • Calcium: 40.91mg
  • Potassium: 438.81mg
  • Iron: 0.93mg
  • Vitamin A: 16.05µg
  • Vitamin C: 24.07mg
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