Casseroles make life so easy. I love anything that only requires one pot or pan and where it all can cook/bake together at once. I’m always on the lookout for a new casserole recipe that doesn’t look like mush and makes each ingredient actually look appetizing.

Lemon Chicken Potato Casserole ©EverydayCookingAdventures

I added bell pepper slices to the casserole to add some vegetable content and you could easily add broccoli or asparagus too. The prep was fast and it all got put into one bowl and then one Le Creuset baking dish. Easy! This would be so nice for a busy weeknight and I think it’s something the whole family would enjoy. I am not a huge cream of chicken or cream of mushroom soup fan so I think next time I would reduce it to 1/2 a can and increase the milk content a little more instead. Otherwise, this made a hearty meal that we got two dinners out of. I served it with a side salad for more vegetables. Here’s my Lemon Chicken Potato Casserole:

Lemon Chicken Potato Casserole ©EverydayCookingAdventures

Easy Lemon Chicken Potato Casserole

Recipe from: Gimme Some Oven

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: About 3-4 servings

Ingredients:

• 1 can condensed cream of mushroom OR cream of chicken soup
• 1/3 cup milk
• 3/4 lb. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)
• 1 garlic clove, minced
• 1/2 small white onion, peeled and thinly sliced
• 3/4 lb. boneless, skinless chicken breasts or chicken tenders
• Salt and freshly-ground black pepper
• 1/2 lemon, thinly sliced and halved (into half coins)
• Optional garnish: Chopped fresh parsley or fresh thyme

Directions:

1. Preheat oven to 425ºF. 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.

2. 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.

3. 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 40-45 minutes 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.