Easy Lemon Chicken Potato Casserole
If you have roughly 45 minutes to spend in the kitchen, Easy Lemon Chicken Potato Casserole might be a super gluten free recipe to try. This recipe makes 8 servings with 237 calories, 23g of protein, and 7g of fat each. For $1.37 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Gimme Some Oven requires cream of chicken soup, garlic, yukon gold potatoes, and milk. Autumn will be even more special with this recipe. 355 people have made this recipe and would make it again. Plenty of people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Similar recipes include Easy Potato Casserole, Easy Cheesy Potato Casserole, and Easy Cheesy Potato Casserole.
Servings: 8
Ingredients:
2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
2 cloves garlic, minced
1 lemon, thinly sliced and halved (into half coins)
1/2 cup milk
salt and freshly-ground black pepper
1.5 lbs. boneless, skinless chicken breasts
1 small white onion, peeled and thinly sliced
1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8")
Equipment:
oven
sauce pan
whisk
mixing bowl
aluminum foil
baking pan
frying pan
Cooking instruction summary:
Preheat oven to 425 degrees F.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.Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken. 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. Transfer mixture to a 9 x 13 baking dish. 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.
Step by step:
1. Preheat oven to 425 degrees F.
2. Add condensed soup and milk to a saucepan and whisk to combine.
3. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat and set aside.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 x 13 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 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.
7. Remove pan from oven and serve warm.
Nutrition Information:
covered percent of daily need
