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
- Preheat oven to 425 F.
- Add soup and milk into a bowl and whisk to combine well.
- Add chopped parsley, rosemary and thyme and stir.
- In a separate large bowl, add potatoes, onion, garlic, and chicken.
- 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 and broil the casserole for an extra 2-3 minutes to crisp the top, watching very carefully so that it does not burn.
- 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.
- 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)