Lemon Chicken & Potato Casserole

You know what I love the most about a casserole?  Dinner is done in one pot!  Which, in my opinion makes it the perfect weeknight meal.  This takes a little longer to cook than pasta or some of my other favorites during the week, but the taste totally makes up for it!  Plus it's a snap to put together!

And it looks amazing, n'est pas?

Ingredients:
2 cans of cream of chicken soup
1 cup of milk
2 boneless skinless chicken breasts cut into one inch chunks
4 large or 5-6 medium yukon gold potatoes
2 lemons sliced into rings
2 cloves minced garlic
1 tsp pepper
fresh parsley, roughly chopped
4 sprigs of thyme
non-stick spray

Directions:
Pre-heat your oven to 365 degrees.  In a sauce pan heat both cans of cream of chicken soup and milk. Whisk until smooth, stir in pepper, the leaves from they thyme sprigs, and the garlic and remove from heat as soon as it comes to a simmer.

Thinly slice potatoes with a knife or a mandolin. {If you use a mandolin, be very very careful!}

Spray an oven safe baking dish with non-stick spray.  Add the potatoes and chicken, then pour the soup mix over the top.  Stir until all the potatoes and chicken until they are all coated with the soup mix, then tuck the lemon rings around the top and in between the potatoes.  It may look like a lot of soup, but the potatoes really absorb the liquid!

Bake covered for 1 hour.  Remove cover and check potatoes to see if they are cooked through by inserting a knife or fork.  If they are fork tender, place back in oven and broil for a few minutes until the top is golden brown. If they are not quite tender, continue to cook them covered for about 20 more minutes, then proceed to the broiling stage.  When you remove the casserole, top with the freshly chopped parsley. Allow to sit at room temperature for at least 20 minutes before serving.