Lemon Chicken and Potato Bake
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!!
Servings: 6 servings
Ingredients
- 2 cans condensed cream of mushroom soup
- 1/2 cup milk
- 1 Tbsp fresh parsley minced
- 1 tsp fresh thyme minced
- 1/2 tsp fresh rosemary minced
- 1.5 lbs . Yukon gold potatoes thinly sliced (no thicker than 1/8")
- 3 cloves garlic minced
- 1 small red onion thinly sliced
- 1.5 lbs . boneless skinless chicken breasts, cut into bite-sized chunks
- salt and pepper
- 1 lemon thinly sliced and halved (into half coins)
Instructions
- Preheat oven to 425 degrees.
- Add soup and milk to a bowl and whisk to combine well. Add chopped parsley, rosemary and thyme and stir well.
- In a separate large bowl, add potatoes, onion, garlic, and chicken pieces. Pour in the soup mixture, along with a pinch of salt and pepper, and toss to combine until evenly coated.
- Transfer mixture to a 13x9" 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, broil the casserole for an extra 2-3 minutes to crisp the top, watching very carefully so that it does not burn.
Notes
** You could easily substitute red skin potatoes for the yukon gold, white or yellow onion for the red, and you could use cream of chicken soup instead of cream of mushroom.