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Lemon Caper Chicken Potato Casserole Recipe -4 Weight Watcher Smart Points!

Lemon Caper Chicken Potato Casserole Recipe -4 Weight Watcher Smart Points!

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Lemon Caper Chicken Potato Casserole

We like simple meals but we also like trying something different. This is a fun thing to whip up if you want to impress someone and Only 4 Smart Points Per Serving — enjoy!

LEMON CAPER CHICKEN POTATO CASSEROLE

Lemon+Caper+Chick.+

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.

Lemon+Caper+Chicken+in+process+1

Heat over medium-high heat until simmering, stir frequently.

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

Lemon+Caper+Chicken+in+process+2

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.

Lemon+Caper+Chicken+inprocess+4

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!

Chicken+LC+Casserole+3

Yield: 6 - 8 servings

Lemon Caper Chicken Potato Casserole

Lemon Caper Chicken Potato Casserole

We like simple meals but we also like trying something different. This is a fun thing to whip up if you want to impress someone.

Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 can of each condensed cream and cream of mushroom
  • 1/2 cup milk
  • 1.5 lbs Yukon gold potatoes, thinly sliced
  • 2 tsp jarred minced garlic
  • 1 small red onion, peeled and thinly sliced
  • 1.5 lbs boneless, skinless chicken breasts, long and thinly sliced
  • salt and black pepper in mix and a pinch on top
  • 1 lemon, thinly sliced and halved
  • 2 tbsp capers

Instructions

  1. Preheat oven to 425 degrees F.
  2. Add condensed soup and milk to a saucepan and whisk to combine.
  3. Heat over medium-high heat until simmering, stir frequently.
  4. In a separate bowl, add potatoes, onion, garlic and chicken.
  5. Pour in the condensed soup mixture on top, along with a pinch of salt and pepper.
  6. Combine all of the potato and chicken mixture until it is evenly coated.
  7. Pour the mixture into a 9 x 13 baking dish.
  8. Layer lemon slices into the mixture randomly.
  9. Sprinkle top of mixture with Capers.
  10. Then cover the top of the casserole dish with aluminum foil.
  11. Bake for 1 hour and 10 minutes or until the potatoes are tender.
  12. Carefully remove the foil, and change oven to “broil”.
  13. Broil the casserole for an extra 2-3 minutes to crisp up the top.
  14. Remove pan from oven and serve warm

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 399Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 108mgSodium: 646mgCarbohydrates: 34gFiber: 4gSugar: 6gProtein: 42g

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