Classic comfort food gets a lighter lemony twist! This chicken and potato bake is creamy, comforting, and guaranteed to fill you up and put a smile on your face!
Classic comfort food flavors come together in this lemon chicken and potato bake… with the bright twist of adding lemon slices 🙂
Tis the season for comfort food… and to me nothing says comfort food more than a casserole! Casseroles or bakes remind me of sitting around the family dinner table as a kid.
I used my food processor with the slicing blade to slice my potatoes super thin, but a mandolin or some serious chopping skills would work too, just make sure your potatoes are thin enough to fully cook.
Yukon gold potatoes work really well here, but red skin potatoes would be good too!
Cover and bake for an hour, until the potatoes are tender. I wanted the top of my bake to be a little crispy, so I took the foil off and broiled on high for a few minutes.
I found that some chopped parsley really gave this a fresh taste 😀
This dish would pair wonderfully with my Toasted Hazelnut Brussels Sprouts, or Garlic Balsamic Roasted Mushrooms!
Recipe adapted slightly from Gimme Some Oven
Recipe originally published in 2015, and has been updated in 2017
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 cans condensed cream of mushroom soup
- 1/2 cup milk
- 1 Tbsp fresh parsley minced
- 1 tsp fresh thyme minced
- 1/2 tsp fresh rosemary minced
- 1.5 lbs . Yukon gold potatoes thinly sliced (no thicker than 1/8")
- 3 cloves garlic minced
- 1 small red onion thinly sliced
- 1.5 lbs . boneless skinless chicken breasts, cut into bite-sized chunks
- salt and pepper
- 1 lemon thinly sliced and halved (into half coins)
Instructions
- Preheat oven to 425 degrees.
- Add soup and milk to a bowl and whisk to combine well. Add chopped parsley, rosemary and thyme and stir well.
- In a separate large bowl, add potatoes, onion, garlic, and chicken pieces. Pour in the soup mixture, along with a pinch of salt and pepper, and toss to combine until evenly coated.
- Transfer mixture to a 13x9" 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, 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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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Allison says
What should you do if you’re using a dark pan to bake it in?
The Chunky Chef says
Hi Allison 🙂 Usually the dark pan versus light pan is more of an issue with baking than cooking, but to be safe, you could reduce the oven temperature to 400 degrees and bake as directed otherwise.
Carlos At Spoonabilities says
This my kind of dish. I’m a big fan of potato, and like you said, we all eat a lot of chicken. I stock my freezer with protein, when I go to Cosco or when in the local super they have BOGO. I love bogo:)
I need to try this recipe, Seriously!
Michelle Goth says
You had me at potato. I can’t resist a potato dish. Besides, yours sounds like it would be a hit in this house.
Anna @ Crunchy Creamy Sweet says
I love all-in-one dishes like this one! Plus, I am obsessed with lemons in savory dishes! Yum!
Sharon @What The Fork says
This is a wonderful recipe that the whole family would enjoy! It’s snowing out right now and this post makes me want to make this for tonight for a nice winter meal!