Looking for something different, yet still easy for dinner tonight? This Lemon Chicken Potato Casserole recipe is sure to hit the spot with you and your family this evening. With only a little over an hour to cook and very little prep time, we are sure this will become a new favorite.

Lemon Chicken Potato Casserole Recipe

You will need…

1 can of each condensed cream and mushroom
1/2 cup milk we use skim (pictured whole)
1.5 lbs. Yukon gold potatoes thinly sliced (1/4 in thick)
2 cloves garlic, minced or 2 tsp of jarred minced garlic
1 small white onion, peeled and thinly sliced
1.5 lbs. boneless, skinless chicken breasts {we like them long and thinly sliced}
Salt and freshly-ground black pepper to taste {we used it in the mix and a little on top}
1 lemon, thinly sliced and halved
2 Tablespoons of capers

To prepare…

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.

In a separate 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.

Now pour the mixture into a 9 x 13 baking dish. Layer lemon slices into the mixture randomly. I also squeeze a wee bit of lemon juice on top. Sprinkle top of mixture with Capers. 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 oven to the high “broil” setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that
it does not burn.

Remove pan from oven and serve warm.

Does This Lemon Chicken Potato Casserole Recipe Sound Like Something Your Family Would Like?