Lemon Chicken and Potato Bake

1. 1

   Preheat oven to 425 F.

2. 2

   Add soup and milk into a bowl and whisk to combine well.

3. 3

   Add chopped parsley, rosemary and thyme and stir.

4. 4

   In a separate large bowl, add potatoes, onion, garlic, and chicken.

5. 5

   Pour in the soup mixture, along with a pinch of salt and pepper, and toss to combine until evenly coated.

6. 6

   Transfer mixture to a 13x9 baking dish.

7. 7

   Tuck lemon wedges into the mixture randomly across the top.

8. 8

   Then cover the pan with aluminum foil.

9. 9

   Bake for about 1 hour or until the potatoes are tender.

10. 10

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

11. 11

    Note: You can substitute red skin potatoes for the Yukon gold; white or yellow onion for the red; and cream of chicken soup instead of cream of mushroom.

12. 12

    Recipe adapted from gimmesomeoven.com.

No additional tips available.