The Pioneer Woman Tasty Kitchen
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Lemon Chicken and Potato Bake

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Level: Easy

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Description

This lemon chicken and potato bake is a bright and fresh take on a hearty comfort food dish. It’ll soon be a family favorite!!

Ingredients

  • 2 cans (10 Oz. Size) Condensed Cream Of Mushroom Soup
  • ½ cups Milk
  • 1 Tablespoon Fresh Parsley, Minced
  • ½ teaspoons Fresh Rosemary, Minced
  • 1 teaspoon Fresh Thyme, Minced
  • 1-½ pound Yukon Gold Potatoes, Very Thinly Sliced (no Thicker Than 1/8")
  • 1  Red Onion, Thinly Sliced
  • 3 cloves Garlic, Minced
  • 1-½ 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

Preparation

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 13×9″ 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.

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