LEMON CHICKEN POTATO CASSEROLE — Sliced Yukon Gold potatoes, chunks of tender chicken and lemon wedges, baked in a creamy sauce.
This Lemon Chicken Potato Casserole is the epitome of comfort food. And it’s so easy to put together!
This casserole has just the right amount of lemon flavor, and the chicken is tender and juicy. Plus, my kids raved about it, which is a big bonus! There’s nothing better than an easy meal that the whole family loves.
I have made this many times for my house. My 3 year old picky eater granddaughter loves it all, even the cooked lemon.
My 87 year old father wants it once a week. My 2 other granddaughters 9, and 12 years of age, love it. ~ Scott
I like a saucy casserole, but if you don’t, consider reducing the cream (or half and half) by a quarter cup.
The Yukon Gold potatoes really are perfect in this dish–the color really compliments the lemon–but you could certainly substitute another variety, like Russets, and this dish would be just as tasty.
And the fresh parsley garnish really is a wonderful accompaniment to the lemon. This casserole will definitely be making a regular appearance on our dinner menu.
Be sure to save this Lemon Chicken Potato Casserole recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Lemon Chicken Potato Casserole
- Cream of chicken soup
- Half and half or cream
- Produce: Yukon Gold potatoes, garlic, onion, lemons, fresh parsley
- Chicken
- Spices: salt and pepper, thyme
Lemon Chicken Potato Casserole
Sliced Yukon Gold potatoes, chunks of tender chicken and lemon wedges, baked in a creamy sauce.
Ingredients
- 2 (10.5 oz.) cans cream of chicken soup
- 3/4 cup half and half or cream
- 1 1/2 pounds Yukon gold potatoes, thinly sliced
- 2 cloves garlic, minced
- 1 small yellow onion, peeled and thinly sliced
- 1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 large lemon, halved and thinly sliced
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 425 degrees.
- In a medium bowl, whisk together soup and half and half or cream.
- In a large bowl, add the potatoes, onion, garlic, chicken, salt, pepper and thyme.
- Pour in the condensed soup mixture and stir gently until the potatoes and chicken are evenly coated.
- Transfer to a lightly greased 9 x 13 inch baking dish.
- Tuck the lemon wedges randomly into the chicken and potatoes.
- Cover with foil and bake for 1 hour or until the potatoes are tender.
- Remove the foil and turn the oven to broil setting. Broil for an additional 2-3 minutes or until the top is crisp and golden.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 91mgSodium: 689mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 31g
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Who Dished It Up First: Adapted from Gimme Some Oven
Last Updated on 2019-10-03 by Danelle
Taya@TypeB
I made this last night and we really enjoyed it! I used a bag of frozen steam and mash potatoes (no fresh ones in the pantry!) right out of the freezer and I also used frozen chicken and both worked great. Maybe a little less texture than the fresh potatoes but frozen were a good in a pinch. Thanks for the yummy recipe!
Chels
Stumbled upon this on Pinterest. It looks great! Pinned 🙂
Brittney
This might be a silly question, but do I have to cook the chicken before adding it to the casserole? Or do I put it in raw and let it cook in the oven with the rest of the ingredients?
Kendra
I made this tonight and for some reason it turned out horrible! Had a bad aftertaste of the lemon but tasted bad. I had a fresh lemon but I wonder if it was rotten. Don’t understand what went wrong?
MK
So, this sounds and looks wonderful, but can you really eat cooked lemon slices, rind, pith, and all, without getting the awful, bitter taste of the pith…?!
Angela
Yes you can!!! The rinds turn into buttery consistency. I’m a lemon lover and really like them cooked!!!
MK
So, this sounds and looks wonderful, but can you really eat cooked lemon slices, (rind, pith, and all) without getting the awful, bitter taste of the pith…?!
Danelle
You don’t eat the lemon slices, they just cook in the dish to add lemon flavor.
Scott
I have made this many times for my house. I say house as it is a 4 generation house. My 3 year old picky eater granddaughter loves it all even the cooked lemon. My 87 year old father wants it once a week. My 2 other granddaughters 9, and 12 years of age, love it, and they hate lemon (no they do not eat the lemon).
Danelle
Thanks so much! That is great to hear! 🙂
Vivian
This was delicious. I did change a couple of things after reading the reviews. I zested the lemon peel and squeezed the lemon juice from the lemon into the mix. I also seasoned the chicken with Accent and Chef Merito’s Chicken seasoning to give it more flavor.
I also cooked it for an hour cover with foil and 15 minutes uncovered.
Danelle
Thank you Vivian!
Lisa
I made this tonight and found it to be VERY lemony! I did use fat free half and half and reduced fat cream f chicken soup and was wondering if that would have changed the acidity of the lemon? We also could not eat the lemon pieces.
Krystal
Do you cook chicken beforehand or put it in raw?
Danelle
You put in in raw.