Tank Cooks Lemon Chicken Potato Casserole

Thanks to Matt Penny for the recipe 

Send recipes to NJTank99@gmail.com 

Ingredients: 

• 2-3 chicken breasts, cut into 1-inch cubes
•  4-5 Yukon gold potatoes, thinly sliced 
• 1 white onion, peeled and thinly sliced 
• 2 cans of cream of chicken soup 
• 1 lemon, sliced 

Directions

1. Preheat oven to 425 degrees 
2. Thinly slice potatoes, onion, lemon, and cut chicken breasts into cubes 
3. In a large mixing bowl, combine potatoes, onion, chicken, and cream of chicken soup. Season with salt, pepper, garlic pepper, and Accent (of course). 
4. Transfer mixture to 9×13 baking dish (spray dish beforehand to avoid sticking) 
5. Lay lemon slices on top of the mixture 
6. Cover the baking dish with aluminum foil. 
7. Bake at 425 degrees for 1 hour. 
8. Remove casserole from oven, remove aluminum foil, and lemon slices. 
9. Set oven to “broil” setting 
10. Return casserole to oven and broil for 3-4 minutes, to crisp up the top 
11. Remove from oven and serve.