Ah, lemon chicken and potatoes—two staples that never fail to bring comfort and joy to the table. Imagine the zesty aroma mingling with the earthy scent of roasted potatoes—it’s like a cozy hug on a plate. Sometimes, I think of how this dish, much like a favorite pair of worn-out sneakers, never loses its appeal, no matter how many times you make it.
Steps
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine condensed soup and milk, whisking until smooth. Heat on medium-high until it simmers, then remove from heat and set aside.
- Thinly slice the potatoes, onion, and garlic, and place them into a large mixing bowl. Add bite-sized pieces of chicken and season with salt and pepper.
- Pour the soup mixture over the chicken and potato mixture. Toss everything gently to ensure even coating.
- Transfer the mixture into a 9 x 13-inch baking dish. Nestle lemon slices randomly throughout the dish.
- Cover the dish with aluminum foil and bake for about 1 hour, or until potatoes are tender.
- Remove foil and switch the oven to broil. Broil for 2-3 minutes until the top is crispy, keeping a close eye to avoid burning.
- Remove from the oven and garnish with fresh herbs if desired. Serve warm and enjoy.
Ingredients
- 2.5 cups condensed cream of mushroom or cream of chicken soup (equivalent to 2 cans)
- 1/2 cup milk
- 1.5 lbs. Yukon gold potatoes, sliced very thinly (no thicker than 1/8 inch)
- 2 cloves garlic, minced
- 1 small white onion, peeled and sliced thinly
- 1.5 lbs. boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 lemon, sliced thinly and halved (into half coins)
- (Optional garnish: chopped fresh parsley or thyme)
FAQ
- What type of potatoes work best for this casserole?
- Yukon gold potatoes are highly recommended for this recipe, as they work perfectly due to their texture and flavor.
- Can I use a different cut of chicken for this recipe?
- Yes, while the original recipe suggests chicken tenders, you can use chicken breasts chopped into bite-sized pieces or any other preferred cut.
- Is it necessary to add green olives to the casserole?
- Adding green olives is optional. The recipe originally includes them, but it’s up to personal preference if you want to include or omit them.
- How can I enhance the lemon flavor in this dish?
- To increase the lemon flavor, you can sprinkle some lemon juice over the casserole in addition to placing lemon slices throughout the dish.
- What can I use as a garnish for this casserole?
- Fresh herbs like chopped parsley or thyme can be used as a garnish to add extra color and flavor to the casserole.
Tips
- Slice the potatoes, onions, and garlic as thinly as possible to ensure even cooking; this is especially important for the potatoes, which should be no thicker than 1/8 inch.
- Opt for Yukon Gold potatoes if possible, as they provide an ideal texture and flavor for this casserole.
- For a more intense lemon flavor, consider adding a bit of lemon juice in addition to the lemon slices, which offer a burst of citrus when baked.
- Keep an eye on the casserole while broiling to achieve a crispy top without burning; a few minutes should be sufficient.
Equipment
- Mandoline slicer – For thinly slicing potatoes and onions evenly.
- 9 x 13 baking dish – If not already owned, this specific size is important for proper baking.
- Saucepan – Although common, some may need a specific size if mentioned in the recipe.
- Whisk – For combining the soup and milk smoothly.
