Actually, I made my mom’s easy lemon chicken potato casserole. Partly because, you guessed it, I had leftover condensed cream of chicken and cream of mushroom soup sitting in the fridge waiting to be used. But partly because I realized it had been years since I had made an actual factual casserole, which seems absolutely crazy since I grew up on casseroles. Must remedy that.
The only thing was that I couldn’t decide what sort of photo to post for the cover. So I thought I’d let my Facebook crew make the call. You all know how much I love my little rut, ahem, tradition of keeping my cover photos simple and portion-sized and bright. But the overwhelming response on this one was in favor of the full dish above. You all just can’t resist a photo of a good ol’ casserole. ;)
Still, other readers brought up some persuasive points about featuring a “reasonably-sized” portion though. So for the best of both casserole-loving worlds, you get cover photos of both. I know — livin’ on the wild side with blogging formatting today.
Ok, but more about this casserole…
Growing up, this lemon chicken potato casserole was our family’s version of total comfort food. Granted, since it’s made with milk instead of cream and is cheese-free (although you’re welcome to add some in), it’s arguably a little on the “lighter” side of comfort food. But it’s still you’re basic chicken and potatoes flavored with classic cream of chicken/mushroom soup, with a hint of lemon sprinkled throughout.
I should note that my mom would also add hints of green olives sprinkled throughout. I’m not a big fan, so I’ll leave the olive adding or nixing up to you.
Of course, the hallmark of a good casserole is that it’s easy to prepare, and this one is no exception. It can be ready to pop in your oven in less than 15 minutes, and is super easy. Here’s the how-to:
First, gather up your potatoes, onions, garlic, and lemons and get to slicing. The key to making sure this recipe gets fully cooked is to slice everything very thinly, especially the spuds.
You can also use any kinds of potatoes for this recipe, but I highly recommend Yukon golds. They worked perfectly.
Then pop them in a big mixing bowl…
…and add your chicken.
My mom always made this recipe just using chicken tenders. But I had chicken breasts on hand, so chopped them up into bite-sized pieces. Your choice.
Then heat 2 1/2 cups (the equivalent of 2 cans) condensed cream of chicken or cream of mushroom soup with 1/2 cup of milk in a saucepan and whisk together until smooth. And then pour it over the chicken and potatoes mixture. Gently toss to combine.
Transfer the mixture to a baking pan, and then tuck some lemon slices in amongst the casserole. If you want a more lemony flavor, you can also sprinkle on some lemon juice. But I kind of like the random pops of flavor from the slices.
Cover with aluminum foil and bake for about an hour, or until the potatoes are cooked and tender and the sauce is nice and bubbly. Then finish it with the broiler so that the tops of your potatoes can get a little bit crispy.
Then if you want a little extra color and flavor, garnish it with some fresh herbs.
And then behold the mighty casserole. And dive in. :)
This delicious Lemon Chicken Potato Casserole is simple to make, and full of that classic creamy lemon flavor you love!
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)
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 9 x 13 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 the 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 oven and serve warm.
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Looks delicious! What are the list of ingredients and the amounts required?
My family don’t like lemon so I omitted it, added some frozen corn and peas and cooked in the slow cooker…..yummm definitely doing it again.
how long in the slow cooker
Can you make this into a freezer meal?
This was super bland…won’t be making again. Not sure what I did wrong
This was pretty good – very easy….although while I love lemon, this was a bit overpowering. Next time I would use just lemon zest instead of the lemon slices.
The mix of ingredients did not go together. I love lemon but not in this dish. Would not make it again
I made this tonight for my family using herbed, creamed canned soups. I added 1/4 c sour cream, 1/4 c thinly sliced onion, 1/4 c chopped bacon and substituted 1T lemon zest in lieu of the placed lemons. Just before serving I added 1/2 c shredded Gruyere cheese on top. Absolutely delicious!
Good base for a casserole. Some adjustments I’ll make in the future: use either lemon juice/zest, diced tomatoes, sautéed spinach, extra seasoning, and maybe some day old bread cubes.
I’d recommend to calm down with the lemons or use juice as others stated…you should taste the cream of mushroom mix to make sure it fits your seasoning requirement and if not, adjust.
Horable ingredient mix… Will not make again. Tasted like eating a plan lemon.
This was fantastic!
I added extra salt, garlic powder and pepper to the cream of chicken soup. I used the recommended amounts of lemon slices and then used the juice of another fresh lemon to the dish.
I served broccoli and a dinner role on the side.
It is very citrus-y and different, but was a hit at my house!
Thanks Lauren, sounds delicious with the broccoli!
I have been making your honey beer bread recipe for years, and I happened upon this gem yesterday. When I made the casserole, I added arugula to the mix, and a little cinnamon because I was in a Moroccan mood. I added the lemons as stated, and they were perfect. I made the bread to go with it, with whole wheat flour and Good Juju beer from Left Hand Brewing. So, SO great. Perfect pair. Double thanks!
Thank you, Dana! I LOVE how you adapted it, it sounds so good! : )
I substituted beef for the chicken bc I just don’t like chicken…oh my lands…to die for!!!! I bought a good quality roast and sliced into bite sized pieces…I mixed everything in the am and let it sit in the fridge til the afternoon and baked …the lemons were so delicious with the beef and you could just eat the entire slice of lemon after it was cooked! Amazing!
We’re so glad to hear that — great to know it works so well with beef! Thanks for giving the recipe a try, we’re happy you liked it. :)
I made this for supper tonight. The lemon was a way to much,leaving a bitter taste. My husband could hardly finish his. If I make it again will only use a little lemon without the rind.
Hi Barb, we’re sorry to hear it was too lemony for you guys! It could be that some of the pith got in there. Otherwise, it really shouldn’t be overwhelmingly lemony. Anyhow, we’re sorry it came out that way, and hope you’ll make it again!
I am finally going to make this tonight. I plan to try it in the slow-cooker though. I hope it doesn’t ruin the recipe! Looking forward to it either way. I have made a similar stew-like recipe in the oven before (out of nowhere) with nearly the same ingredients!
Awesome Desiree, we hope you enjoyed it! Let us know how it turned out in the slow cooker, we’re curious because we’ve never tried that!
I’d love to include your chicken casserole in a casserole round up I’m doing for Parade Magazine.
If you’re fine with that, could I use one of your gorgeous photos with a link back to your original post (https://www.gimmesomeoven.com/easy-lemon-chicken-potato-casserole-recipe/)?
Thanks so much!
This recipe does not work. The lemon is far too bitter and ruins the entire dish. Would not make again.
We’re sorry to hear you didn’t care for it. We’re not sure why the lemon made the dish bitter, it shouldn’t have.
I’ve been using this recipe for awhile & I love it. I’ve been having fun experimenting with different variations, too. Try it with pork or some freshly grated parmesan!
Awesome Danielle, thanks for sharing, we’re glad you like it! :D
This recipe sounded great to my guys so I think I’ll be making it very soon. Thanks for sharing.
Awesome Sandy, we hope you and your boys enjoy! :)
Swing and a miss. As others stated, the flavors do not go well together at all. I will not be making this again and I feel like what I made tonight will likely be wasted. :(
We’re sorry to hear you didn’t care for this Ashley, we hope you’ll find another recipe that works well for you!
I made this tonight and it was an absolute delight. My husband licked his plate clean. Thank you! <3
We’re so glad to hear that Sarah — thanks for sharing! :)
I made this last night. LOVED IT! Thank you so much for sharing the recipe. Definitely a keeper :)
Awesome, I’m so glad to hear it! :)
This was delicious! I would have to disagree with the comments that say the casserole tasted bitter. It did not taste bitter at all! I loved the lemon in it. I added some thyme and celery, as well. Can’t stop eating it!
We’re so glad you enjoyed it, Lori! :)
Be careful with the lemon. I made a half batch but used a whole lemon. The dish was sooooooo bitter I assume from the lemon pith. May be best just to add fresh juice and maybe zest? It was too bitter to even eat :( Had to toss it :(
We’re so sorry to hear that, Daina! :( Yes, it sounds like the pith must have gotten in there. We’re sorry you had to toss it!
Can the lemon chicken potatoe casserole be frozen? If so, is there any adjustments that need to be made?
Hi Janay! Technically you can freeze this, but it’s not really ideal for freezing because the amount of dairy in the recipe, so you may find that the texture doesn’t hold up as well after it’s been frozen.
I love the look of this casserole and am looking forward to trying it soon! This may be a dumb question but do you serve any sides with this? If so, what do you serve?
Hi Christin! That isn’t a dum question at all! Honestly, we would recommend serving this with whatever veggie side you enjoy (we like roasted broccoli, brussels sprouts, broccolini, and/or asparagus). You could also serve it with a yummy salad (maybe a Greek one), or something simple like this arugula salad. We hope this helps!
This casserole is easy and looks pretty BUT: the addition of slices of lemon makes it so bitter as to be inedible.
I can see that adding lemon JUICE only would give it a good flavor (as it’s fairly bland and innocuous) but the lemon slices with peel is BAD BAD BAD.
I was so disappointed in the outcome.
I made this casserole last week and we loved it! I didn’t do the lemon slices, since I wasn’t sure how my husband would like that, although I will say I’ve done a similar thing in other recipes, with the whole pieces of lemon, and enjoyed it, so I’m sure it’s good. I’m actually here looking it up to make again this week, so it clearly was a hit and very simple to put together.
I make very few recipes over and over but this one is delicious! I’ve made it several times and even bring it to people as a meal when they’re in need!
We thought this recipe was bland. We couldn’t put our finger on what was missing, but it needs something. We also didn’t like the lemon, and we love lemon chicken. I think if more spices of sorts were in it could be amazing, but we just haven’t figured out what those should be!
Just FYI there’s no mention of cutting the chicken or what size in the recipe or ingredient list that I can see, so would be good to add that!
I love this recipe and have been making it for years! It’s definitely for people who like a lot lemon though so if that’s not your jam maybe look elsewhere. The only major change that I make is that I zest the lemon and add it to the sauce. Then I peel the pith off the lemon, slice it and mix it into the onions and potatoes. It works great and keeps out any chance of bitterness from the lemon pith.
Thanks so much for the excellent recipe!
I tried this tonight! I listened to the comments about the lemon and opted to just squeeze a lemon on the chicken.. I also added dry ranch season and broccoli.. being a workin mom I cooked it in the crockpot and must say it was a hit in my house!