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.
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
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Preheat oven to 425 degrees F.
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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.
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Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken.
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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.
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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.
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Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change the oven toHigh broil setting.
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Broil the casserole for an extra 2 to 3 minutes to crisp up the top, watching very carefully so that it does not burn.
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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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