How to make easy lemon chicken and potato casserole

Print this recipe
The brightness of lemon pairs perfectly with chicken and potatoes in the recipe below. The cream of chicken soup makes an effortless, creamy sauce to blanket the roasted potatoes and chicken.
One technique used in this dish that you may not have seen before is roasting the lemon along with the rest of the ingredients. This adds a lovely sweetness to the usually bitter and sour lemon, which brings even more richness and complexity to the final dish.
Advertisement
Advertisement
Lemon Chicken and Potato Casserole
6
10 minutes
1 hour
1 hour 10 minutes
1 1/2 pounds small new potatoes
1 tablespoon olive oil
2 cans cream of chicken soup
1/2 cup milk
1 1/2 pounds boneless skinless chicken thighs
1 lemon, sliced
salt and pepper
Preheat the oven to 425 degrees.
Quarter the potatoes and toss them with the olive oil. Season with salt and pepper, and lay out in an even layer in a casserole dish. Roast for 30 minutes, tossing occasionally.
Heat the cream of chicken soup and the milk in a saucepan, whisking until smooth.
Dice the chicken into 1 to 2-inch cubes.
Remove the potatoes from the oven and add the chicken and the soup mixture, tossing to combine. Tuck the lemon slices into the mixture and return to the oven. Continue baking about 30 minutes, or until the chicken is cooked through.
Print this recipe
Share on Facebook

June 26   ·  
Advertisement
Consider this casserole the long-lost sibling of a classic chicken pot pie. It is just as savory and hearty and melt-in-your-mouth good; however, this creamy version takes it one step further in terms of comfort.
June 25   ·  
June 24   ·  
 
Recommended
Advertisement