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Easy Lemon Chicken Potato Casserole

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Easy Lemon Chicken Potato Casserole |

Look out, world.

I made a casserole.

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.

Easy Lemon Chicken Potato Casserole |

Ok, but more about this casserole…

Easy Lemon Chicken Potato 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.

Easy Lemon Chicken Potato Casserole |

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:

Easy Lemon Chicken Potato Casserole |

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.

Easy Lemon Chicken Potato Casserole |

Then pop them in a big mixing bowl…

Easy Lemon Chicken Potato Casserole |

…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.

Easy Lemon Chicken Potato Casserole |

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.

Easy Lemon Chicken Potato Casserole |

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.

Easy Lemon Chicken Potato Casserole |

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. :)

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Easy Lemon Chicken Potato Casserole

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: About 6-8 servings 1x


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)


  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 9 x 13 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 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.
  6. Remove pan from oven and serve warm.

Be sure to check out these other related recipes too:

Condensed Cream of Mushroom Soup |

Condensed Homemade Cream of Mushroom Soup

(Condensed) Homemade Cream of Chicken Soup |

Condensed Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup |

Homemade Cream of Chicken Soup

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115 comments on “Easy Lemon Chicken Potato Casserole”

  1. Tasty memories!

  2. Looks delicious and wonderful photos! :)

  3. This needs to be my dinner, like, YESTERDAY! Love the dish and as always your photos have me swooning into my keyboard! Love recreating my mom’s dishes too… It always takes me back!

  4. This is gawgeous, darling! Now I’d like to faceplant into it, please and thank you. :)

  5. Looks tasty! Love how the bit under the broiler browns up the top. Definitely going to add this to our comfort food recipe box.

  6. This looks like the best comfort food ever!

  7. Ali, I had to stop in to comment. (I am usually just a lurker) Your casserole looks and sounds divine! We have had lemon chicken and potato casserole on the calendar for months, so when I saw yours, I knew I have to try it! I am so excited to taste it. YUM.

  8. Ali this recipe just spoke to me — I’m heading out to get the ingredients to make it tonight, it seems like the ultimate mid-February comfort dinner, and I love the photos!

  9. What a great looking casserole… And I’m not even a casserole person (whatever that even is hahaha)

  10. Ali this looks INSANE! so simple and gorgeous, I love the golden colors – pinning!

  11. This looks really yummy, and I love that it is a little lighter for a casserole. Is this a really dumb question? Do you eat the lemon slices? I’m guessing that cooking them softens the rinds? Just thought I’d check with you first, before my kids ask why I put lemon slices in there and whether or not it’s safe to eat them :)

    • Oooh, good question! No, they are more for decoration and to let their flavor seep into the casserole. I would not recommend eating the slices. :)

  12. This is one of the best looking casseroles I’ve ever seen. Love the touch of lemon and fresh herbs!

  13. A few of my fav things in one dish! Love it!

  14. I don’t know that I’ve ever had a good ol’ fashioned casserole! I’ve come close, if stuffing and sweet potatoes at Thanksgiving count, but my mom never made them for us. Her easy dinners of choice were grilled cheese, cheese quesadillas, and plain pasta with Kraft parmesan cheese (mainly because we were such picky eaters!). Your mother’s Lemon Chicken Potato Casserole looks like the perfect place to start, especially since you lightened it up! :) Pinning!

  15. This dish looks like a whole lot of happiness! Delish! Pinning

  16. How long will this keep in the fridge/freezer? Looks amazing

  17. This casserole looks absolutely delicious!

  18. Childhood recipes never disappoint. This is gorgeous and the lemon sounds so fresh and delicious!

  19. I love the idea of adding lemon to this dish. Comforting with a bit of brightness.

  20. This sounds so good. I love childhood favorites!!

  21. what a great dish. beautiful pics. thanks for sharing!

  22. This is beautiful, Ali! I’ll take any and all of the photos that you’ll share with us. Your photos make me happy :)

  23. I’m not big on casseroles but this looks delicious. And SOO easy- I really should make casseroles more!

  24. I made this for the family last night and it was a big hit — definitely serious comfort food :)

  25. This casserole looks amazing and I love how easy it is! Pinning

  26. I am not the biggest fan of casseroles mainly because they are so heavy. This one sounds warm, filling but light. Love it!

  27. I’d agree. I think this looks like perfect comfort food.

  28. Just wanted to say I made it this weekend and loved it! I added two thinly sliced zucchinis and doubled the condensed soup/milk mixture and it was fabulous! My husband loved it – thanks for getting me out of a dinner rut and making me look so good in the kitchen!

    • question..was the lemon real “lemony” I noticed you are to put rind in and all..for some reason I have never tried this using an entire slice of lemon and eating it. lol well I have cooked with lemon, just not ate the rind also. Thanks!

    • Hi Gina,

      I added the lemon slices at the end for decor, not to eat. It’s what my mom always used to do. ;)

      The casserole is definitely lemony, but not overly so in my opinion.


  29. Wow! What a great looking casserole! Not only does it look delicious but also looks so pretty with those lemons – so bright and fresh (rare for a casserole. Can’t wait to try!

  30. This does look and sound delicious. I love having the bulk of your meal cooking in one dish in the oven!

  31. I love lemon anything and this looks unbelievably good! Got to try this!

  32. Oh man, this casserole looks irresistible! I am dying to get a bite of it, yum!

  33. Do you think this could be prepared (everything all prepped and mixed together in the casserole dish) the night before and then just pop it in the oven the next night? Or maybe just the lemons should be left out until right before cooking so the acid doesn’t begin cooking the chicken?

  34. Looks amazing!!! I can’t wait to try this!

  35. What would be a good low carb sub for the potatoes? Zucchini maybe?

  36. are you supposed to cut up the chicken? or just lay it in the pan and cover with other ingredients.You will have to forgive me I’m a man and cooking is new to me

    • Hi Ray,

      Yep, cut the chicken into bite sized pieces. If you look at the photos, you can see them as an example for how large I cut the pieces. Be sure that your chicken is raw, not cooked, when you begin.


  37. Was the chicken precooked?

  38. Thanks for sharing this recipe! I am going to make it this week, with your condensed cream of chicken soup recipe!

    • Ok, I made this last week, and we loved it! It is such a great combination of yummy comfort food, and light freshness. And, as the title promises, it was easy! I also used your recipe for the homemade condensed cream of chicken soup. This meal will be a regular on our weekly menu!

  39. The recipe says bake 45 minutes, but the “Method” section says bake 1 hour. Which should I follow? Thanks! Smells amazing even before it bakes!

  40. Help!! I made this dish with limes. I live in El Salvador and we rarely have lemons here. But the lime rind left such a bitter taste in the entire dish. Is there a way to fix it? I hate to waste food…

    • Hi Michelle,

      Sorry to hear that. :( I definitely recommend lemon over lime for this recipe. But if there’s a bitter taste, you could add some salt to neutralize the bitterness. Or cheese might help too. Good luck!


  41. I am going to making this tonight.. is it 2 cans of cream of mushroom or 2.5 cups?

  42. Can it be done without the soup? Or replaced?

    • It could, but that would be a different recipe all together since I based this one around soup. You might hunt for a few online. Good luck!

  43. Can I do this in the slowcooker okay?

    • I have not tried this in the slow cooker, so cannot say. But I think it might work well if watched closely to be sure that it is not overcooked.

  44. I made this dish tonight for the first time. I have to say, I was a little disappointed– the lemon made the casserole a bit bitter. Because of the rinds? Any suggestions for what to do differently next time?

    • Hi Shara,

      Sorry about the bitterness. You can leave the rinds out if you’d like and just sprinkle lemon juice. Some people like the flavor they add, some don’t, but either way works! :)


  45. Can you use red potatoes instead if the yukon?

  46. Looks tasty, and thanks to the condensed soup recipe (which I will never have to buy again), I didn’t even have to leave my house to go to the store. I had a rotisserie to use up, so I just added the cooked chicken during the last 10 minutes and it was still delicious!

  47. This looks awesome! Growing up our go to meal was tuna noodle casserole. I will definitely have to make this soon! Casseroles are one of my all time favorite comfort foods.

  48. Hi, Just wondering, what could you serve on the side with this dish?

  49. Hi, this was delicious. Really tasty. I had asparagus as a side. Can I freeze what is left over ?

  50. Hey Ali!
    Have you ever tried oranges instead of lemons? Or have you used Campbell’s Chicken and Herb soup?? I love how easy this recipe looks to be. I plan to make it sometime this week–I think I’ll try the oranges, Chicken and Herbs, and I might throw in some Greek cream cheese–I like to tweak recipes-just like you do. I’ll let you know what happens.
    Love your website–keep those simple recipes coming!!