1. 2 cans Cream of Mushroom soup  
  2. 1/2 cup milk
  3. 1.5 lbs. Yukon gold potatoes, very thinly sliced  
  4. 2 cloves garlic, minced
  5. 1 small white onion, thinly sliced
  6. 1.5 lbs. boneless, skinless chicken breasts
  7. Salt and pepper
  8. 1 lemon, thinly sliced and halved  
  9. (Optional garnish: chopped fresh parsley or fresh thyme)



Preheat oven to 425 degrees F.
Add soup and milk to a saucepan and whisk to combine.
 Heat over medium-high heat until simmering, stirring frequently.
Remove from heat and set aside.
 Add potatoes, onion, garlic, and chicken.
Pour in the 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 x 13 baking dish.
Place lemon wedges in the mixture randomly.
Then cover the top of the pan with aluminum foil.
Bake for 1 hour or until potatoes are tender.
 Carefully remove the foil, and change oven to the broil setting.

Broil the casserole for an extra 2-3 minutes to crisp the top, watching very carefully so that it does not burn.
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