Esta es una exhibición prevé de cómo se va ver la receta de 'Easy Lemon Chicken Potato Casserole' imprimido.

Receta Easy Lemon Chicken Potato Casserole
by Racheal Werner (Colorado Potato Administrative Committee)

Easy Lemon Chicken Potato Casserole
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 Servings

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

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Transfer mixture to a 9x13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.
  5. 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.
  6. Remove pan from the oven and serve warm.