Every cook needs a go-to casserole recipe, and this one is a winner. The brightness of lemon pairs perfectly with chicken and potatoes in the recipe below. The cream of chicken soup makes an effortless, creamy sauce to blanket the roasted potatoes and chicken.
One technique used in this dish that you may not have seen before is roasting the lemon along with the rest of the ingredients. This adds a lovely sweetness to the usually bitter and sour lemon, which brings even more richness and complexity to the final dish.
INGRIDIENTS:
1 1/2 pounds small new potatoes
1 tablespoon olive oil
2 cans cream of chicken soup
1/2 cup milk
1 1/2 pounds boneless, skinless chicken thighs
1 lemon, sliced
Salt and pepper
Preheat the oven to 425 degrees Fahrenheit.
Quarter the potatoes and toss them with the olive oil. Season with salt and pepper. Place in an even layer in a casserole dish. Roast for 30 minutes, tossing occasionally.
Heat the cream of chicken soup and milk in a saucepan, whisking until smooth.
Dice the chicken into 1- to 2-inch cubes.
Remove the potatoes from the oven. Add the chicken and the soup mixture, tossing to combine. Tuck the lemon slices into the mixture and return to the oven. Continue baking about 30 minutes, or until the chicken is cooked through.
