LEMON CAPER CHICKEN POTATO CASSEROLE

INGREDIENTS:

• 1 can of each condensed cream and cream of mushroom
• 1/2 cup milk we use skim (pictured whole)
• 1.5 lbs. Yukon gold potatoes thinly sliced ( 1/4 in thick)
• 2 tsp of jarred minced garlic
• 1 small red onion, peeled and thinly sliced
• 1.5 lbs. boneless, skinless chicken breasts- we like them long and thinly sliced
• salt and black pepper in mix and a pinch on top
• 1 lemon, thinly sliced and halved
• 2 TBSP of Capers

DIRECTIONS:

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, stir frequently.

In a separate bowl, add potatoes, onion, garlic, and chicken.

Pour in the condensed soup mixture on top, along with a pinch of salt and pepper,

Combine all of the potato and chicken mixture until it is evenly coated.

Pour the mixture into a 9 x 13 baking dish.

Layer lemon slices into the mixture randomly.

Sprinkle top of mixture with Capers.

Then cover the top of the casserole dish with aluminum foil.

Bake for 1 hour and 10 minutes or until the potatoes are tender.

Carefully remove the foil, and change oven to “broil”.

Broil the casserole for an extra 2-3 minutes to crisp up the top.

Remove pan from oven and serve warm…then rip into it like a monkey on a cupcake!