Lemon Chicken and Potato Bake

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.