This recipe does use potatoes. I have used potatoes before and I have substituted for sweet potatoes and those taste wonderful in this casserole! I have also taken out the potatoes completely and added zucchini and squash! This tastes really yummy and cut out even more carbs. This casserole is seriously so easy to make and you will feel happy that you made it. It’s also a delicious to eat the next day. You will not regret eating this a second time around the next day. This is a guilt-free casserole!
Check out what our friends from Gimme Some Oven have to say about this:
“And then behold the mighty casserole. And dive in. :)”
You will dive hands first into this casserole once it is out of the oven!
- 2.5 cups Campbell’s condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
- 1/2 cup Tru Moo milk
- 1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)
- 2 cloves garlic, minced
- 1 small white onion, peeled and thinly sliced
- 1.5 lbs. boneless, skinless chicken breasts
- Morton salt and McCormick’s freshly-ground black pepper
- 1 lemon, thinly sliced and halved (into half coins)
- (optional garnish: chopped fresh parsley or fresh thyme)
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 x 13 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 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.
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Quick Tip: Serve with warm buttermik biscuits.
Thanks again to Gimme Some Oven for this amazing recipe.