Tank Cooks Lemon Chicken Potato Casserole
Thanks to Matt Penny for the recipe
Send recipes to NJTank99@gmail.com
Ingredients:
- 2-3 chicken breasts, cut into 1-inch cubes
- 4-5 Yukon gold potatoes, thinly sliced
- 1 white onion, peeled and thinly sliced
- 2 cans of cream of chicken soup
- 1 lemon, sliced
Directions
- Preheat oven to 425 degrees
- Thinly slice potatoes, onion, lemon, and cut chicken breasts into cubes
- In a large mixing bowl, combine potatoes, onion, chicken, and cream of chicken soup. Season with salt, pepper, garlic pepper, and Accent (of course).
- Transfer mixture to 9x13 baking dish (spray dish beforehand to avoid sticking)
- Lay lemon slices on top of the mixture
- Cover the baking dish with aluminum foil.
- Bake at 425 degrees for 1 hour.
- Remove casserole from oven, remove aluminum foil, and lemon slices.
- Set oven to "broil" setting
- Return casserole to oven and broil for 3-4 minutes, to crisp up the top
- Remove from oven and serve.
