Ingredients
2.5cupscondensed cream of mushroom
½cupmilk
1.5lbsYukon gold potatoes
2clovesgarlic,minced
1smallwhite onion,peeled and thinly sliced
1.5lbsboneless,skinless chicken breasts
salt and freshly-ground black pepper
1lemon,thinly sliced and halved, into half coins
chopped fresh parsley,optional garnish, or fresh thyme
Preparation
Preheat oven to 425 degrees F.
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.
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.
Transfer mixture to a 9×13-inch baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.
Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change the oven toHigh broil setting.
Broil the casserole for an extra 2 to 3 minutes to crisp up the top, watching very carefully so that it does not burn.
Remove pan from oven and serve warm.
