April 14th, 2014

Lemon Chicken Potato Casserole

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This Lemon Chicken Potato Casserole is the epitome of comfort food. And it’s so easy to put together!

Lemon Chicken Potato Casserole

This has just the right amount of lemon flavor, and the chicken is tender and juicy.

My kids raved about it, which is a big bonus! There’s nothing better than an easy meal that the whole family loves.

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, but you could certainly substitute another variety.

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.

Lemon Chicken Potato Casserole

Sliced potatoes, chunks of tender chicken and lemon wedges, baked in a creamy sauce.


  • 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


  1. Preheat oven to 425 degrees.
  2. In a medium bowl, whisk together soup and half and half or cream.
  3. In a large bowl, add the potatoes, onion, garlic, chicken, salt, pepper and thyme.
  4. Pour in the condensed soup mixture and stir gently until the potatoes and chicken are evenly coated.
  5. Transfer to a lightly greased 9 x 13 inch baking dish.
  6. Tuck the lemon wedges randomly into the chicken and potatoes.
  7. Cover with foil and bake for 1 hour or until the potatoes are tender.
  8. 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.
2 reviews

Who Dished It Up First: Adapted from Gimme Some Oven



  1. 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!

  2. Stumbled upon this on Pinterest. It looks great! Pinned 🙂

  3. 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?

  4. 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?

  5. 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…?!

  6. 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…?!

  7. 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).

  8. 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.


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