Lemon Chicken and Potato Bake

• 2 cans (10 Oz. Size) Condensed Cream Of Mushroom Soup
• 1/2 cups Milk
• 1 Tablespoon Fresh Parsley, Minced
• 1/2 teaspoons Fresh Rosemary, Minced
• 1 teaspoon Fresh Thyme, Minced
• 1- 1/2 pound Yukon Gold Potatoes, Very Thinly Sliced (no Thicker Than 1/8")
• 1 Red Onion, Thinly Sliced
• 3 cloves Garlic, Minced
• 1- 1/2 pound Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
• 1 Lemon, Halved And Thinly Sliced (into Half Coin Shapes)
• Salt And Pepper, to taste

1. Preheat oven to 425 F.
2. Add soup and milk into a bowl and whisk to combine well.
3. Add chopped parsley, rosemary and thyme and stir.
4. In a separate large bowl, add potatoes, onion, garlic, and chicken.
5. Pour in the soup mixture, along with a pinch of salt and pepper, and toss to combine until evenly coated.
6. Transfer mixture to a 13x9 baking dish.
7. Tuck lemon wedges into the mixture randomly across the top.
8. Then cover the pan with aluminum foil.
9. Bake for about 1 hour or until the potatoes are tender.
10. Remove the foil and broil the casserole for an extra 2-3 minutes to crisp the top, watching very carefully so that it does not burn.
11. Note: You can substitute red skin potatoes for the Yukon gold; white or yellow onion for the red; and cream of chicken soup instead of cream of mushroom.
12. Recipe adapted from gimmesomeoven.com.

cream of mushroom soup, milk, fresh parsley, fresh rosemary, fresh thyme, potatoes, red onion, garlic, chicken, lemon, salt

Taken from tastykitchen.com/recipes/main-courses/lemon-chicken-and-potato-bake/ (may not work)