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Ingredientes
- 2.5 cups condensed cream of mushroom or cream of chicken soup (the equivalent of 2 cans)
- 1/2 cup 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
- salt and freshly-ground black pepper
- 1 lemon, thinly sliced and halved (into half coins)
- (optional garnish: chopped fresh parsley or fresh thyme)
Direcciones
- 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 9x13 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 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 the oven and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 67 | 24% |
| Total Fat 7.63g | 10% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.02g | |
| Cholesterol 45mg | 15% |
| Sodium 713mg | 30% |
| Potassium 778mg | 22% |
| Total Carbs 29.93g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.83g | 3% |
| Protein 21.95g | 35% |
