Main Dishes

Easy Lemon Chicken Potato Casserole

My mom’s Easy Lemon Chicken Potato Casserole recipe is comfort food at its best. Well, if you ask me. 😉

Easy Lemon Chicken Potato Casserole |

Look out, world.

I made a casserole.

Actually, I made my mom’s easy lemon chicken potato casserole. Partly because, you guessed it, I had leftover condensed cream of chicken and cream of mushroom soup sitting in the fridge waiting to be used. But partly because I realized it had been years since I had made an actual factual casserole, which seems absolutely crazy since I grew up on casseroles. Must remedy that.

The only thing was that I couldn’t decide what sort of photo to post for the cover. So I thought I’d let my Facebook crew make the call. You all know how much I love my little rut, ahem, tradition of keeping my cover photos simple and portion-sized and bright. But the overwhelming response on this one was in favor of the full dish above. You all just can’t resist a photo of a good ol’ casserole. 😉

Still, other readers brought up some persuasive points about featuring a “reasonably-sized” portion though. So for the best of both casserole-loving worlds, you get cover photos of both. I know — livin’ on the wild side with blogging formatting today.

Easy Lemon Chicken Potato Casserole |

Ok, but more about this casserole…

Easy Lemon Chicken Potato Casserole |

Growing up, this lemon chicken potato casserole was our family’s version of total comfort food. Granted, since it’s made with milk instead of cream and is cheese-free (although you’re welcome to add some in), it’s arguably a little on the “lighter” side of comfort food. But it’s still you’re basic chicken and potatoes flavored with classic cream of chicken/mushroom soup, with a hint of lemon sprinkled throughout.

I should note that my mom would also add hints of green olives sprinkled throughout. I’m not a big fan, so I’ll leave the olive adding or nixing up to you.

Easy Lemon Chicken Potato Casserole |

Of course, the hallmark of a good casserole is that it’s easy to prepare, and this one is no exception. It can be ready to pop in your oven in less than 15 minutes, and is super easy. Here’s the how-to:

Easy Lemon Chicken Potato Casserole |

First, gather up your potatoes, onions, garlic, and lemons and get to slicing. The key to making sure this recipe gets fully cooked is to slice everything very thinly, especially the spuds.

You can also use any kinds of potatoes for this recipe, but I highly recommend Yukon golds. They worked perfectly.

Easy Lemon Chicken Potato Casserole |

Then pop them in a big mixing bowl…

Easy Lemon Chicken Potato Casserole |

…and add your chicken.

My mom always made this recipe just using chicken tenders. But I had chicken breasts on hand, so chopped them up into bite-sized pieces. Your choice.

Easy Lemon Chicken Potato Casserole |

Then heat 2 1/2 cups (the equivalent of 2 cans) condensed cream of chicken or cream of mushroom soup with 1/2 cup of milk in a saucepan and whisk together until smooth. And then pour it over the chicken and potatoes mixture. Gently toss to combine.

Easy Lemon Chicken Potato Casserole |

Transfer the mixture to a baking pan, and then tuck some lemon slices in amongst the casserole. If you want a more lemony flavor, you can also sprinkle on some lemon juice. But I kind of like the random pops of flavor from the slices.

Cover with aluminum foil and bake for about an hour, or until the potatoes are cooked and tender and the sauce is nice and bubbly. Then finish it with the broiler so that the tops of your potatoes can get a little bit crispy.

Easy Lemon Chicken Potato Casserole |

Then if you want a little extra color and flavor, garnish it with some fresh herbs.

And then behold the mighty casserole. And dive in. 🙂

Yield: About 6-8 servings

Easy Lemon Chicken Potato Casserole

This delicious Lemon Chicken Potato Casserole is simple to make, and full of that classic creamy lemon flavor you love!


  • 2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
  • 1/2 cup milk
  • 1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)
  • 2 cloves garlic, minced
  • 1 small white onion, peeled and thinly sliced
  • 1.5 lbs. boneless, skinless chicken breasts
  • salt and freshly-ground black pepper
  • 1 lemon, thinly sliced and halved (into half coins)
  • (optional garnish: chopped fresh parsley or fresh thyme)


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, stirring frequently. When it reaches a simmer, remove from heat and set aside.

Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken. Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.

Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.

Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change oven to the high “broil” setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.

Remove pan from oven and serve warm.

Be sure to check out these other related recipes too:

Condensed Cream of Mushroom Soup |

Condensed Homemade Cream of Mushroom Soup

(Condensed) Homemade Cream of Chicken Soup |

Condensed Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup |

Homemade Cream of Chicken Soup

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • Looks tasty, and thanks to the condensed soup recipe (which I will never have to buy again), I didn’t even have to leave my house to go to the store. I had a rotisserie to use up, so I just added the cooked chicken during the last 10 minutes and it was still delicious!

  • This looks awesome! Growing up our go to meal was tuna noodle casserole. I will definitely have to make this soon! Casseroles are one of my all time favorite comfort foods.

  • Hi, Just wondering, what could you serve on the side with this dish?

    Ali — June 11th, 2014 @ 8:26 am
    A salad and/or some fresh veggies would be great! 🙂

  • Hi, this was delicious. Really tasty. I had asparagus as a side. Can I freeze what is left over ?

    Ali — July 18th, 2014 @ 3:00 pm
    Yes, you should be able to freeze and then reheat the leftovers.

  • Hey Ali!
    Have you ever tried oranges instead of lemons? Or have you used Campbell’s Chicken and Herb soup?? I love how easy this recipe looks to be. I plan to make it sometime this week–I think I’ll try the oranges, Chicken and Herbs, and I might throw in some Greek cream cheese–I like to tweak recipes-just like you do. I’ll let you know what happens.
    Love your website–keep those simple recipes coming!!

  • My family don’t like lemon so I omitted it, added some frozen corn and peas and cooked in the slow cooker…..yummm definitely doing it again.

    Elizabeth Clinton — July 21st, 2014 @ 8:03 am
    how long in the slow cooker

  • This was pretty good – very easy….although while I love lemon, this was a bit overpowering. Next time I would use just lemon zest instead of the lemon slices.

  • I made this tonight for my family using herbed, creamed canned soups. I added  1/4 c sour cream, 1/4 c thinly sliced onion, 1/4 c chopped bacon and substituted 1T lemon zest in lieu of the placed lemons. Just before serving I added 1/2 c shredded Gruyere cheese  on top. Absolutely delicious! 

  • Good base for a casserole. Some adjustments I’ll make in the future: use either lemon juice/zest, diced tomatoes, sautéed spinach, extra seasoning, and maybe some day old bread cubes.
    I’d recommend to calm down with the lemons or use juice as others stated…you should taste the cream of mushroom mix to make sure it fits your seasoning requirement and if not, adjust.

  • This was fantastic!
     I added extra salt, garlic powder and pepper to the cream of chicken soup. I used the recommended amounts of lemon slices and then used the juice of another fresh lemon to the dish. 
    I served broccoli and a dinner role on the side.
    It is very citrus-y and different, but was a hit at my house! 

    Ali — April 14th, 2015 @ 12:21 pm
    Thanks Lauren, sounds delicious with the broccoli!

  • I have been making your honey beer bread recipe for years, and I happened upon this gem yesterday. When I made the casserole, I added arugula to the mix, and a little cinnamon because I was in a Moroccan mood. I added the lemons as stated, and they were perfect. I made the bread to go with it, with whole wheat flour and Good Juju beer from Left Hand Brewing. So, SO great. Perfect pair. Double thanks!

    Ali — June 5th, 2015 @ 8:15 am
    Thank you, Dana! I LOVE how you adapted it, it sounds so good! : )

  • I substituted beef for the chicken bc I just don’t like chicken…oh my lands…to die for!!!! I bought a good quality roast and sliced into bite sized pieces…I mixed everything in the am and let it sit in the fridge til the afternoon and baked …the lemons were so delicious with the beef and you could just eat the entire slice of lemon after it was cooked! Amazing!

    Hayley @ Gimme Some Oven — July 17th, 2015 @ 9:24 am
    We’re so glad to hear that — great to know it works so well with beef! Thanks for giving the recipe a try, we’re happy you liked it. 🙂

  • I made this for supper tonight. The lemon was a way to much,leaving a bitter taste. My husband could hardly finish his. If I make it again will only use a little lemon without the rind.

    Hayley @ Gimme Some Oven — August 5th, 2015 @ 10:33 pm
    Hi Barb, we’re sorry to hear it was too lemony for you guys! It could be that some of the pith got in there. Otherwise, it really shouldn’t be overwhelmingly lemony. Anyhow, we’re sorry it came out that way, and hope you’ll make it again!

  • I am finally going to make this tonight. I plan to try it in the slow-cooker though. I hope it doesn’t ruin the recipe! Looking forward to it either way. I have made a similar stew-like recipe in the oven before (out of nowhere) with nearly the same ingredients! 

    Hayley @ Gimme Some Oven — September 4th, 2015 @ 2:00 pm
    Awesome Desiree, we hope you enjoyed it! Let us know how it turned out in the slow cooker, we’re curious because we’ve never tried that!

  • This recipe does not work. The lemon is far too bitter and ruins the entire dish. Would not make again.

    Hayley @ Gimme Some Oven — October 18th, 2015 @ 12:38 pm
    We’re sorry to hear you didn’t care for it. We’re not sure why the lemon made the dish bitter, it shouldn’t have.

  • I’ve been using this recipe for awhile & I love it.  I’ve been having fun experimenting with different variations, too.  Try it with pork or some freshly grated parmesan! 

    Hayley @ Gimme Some Oven — October 30th, 2015 @ 10:09 am
    Awesome Danielle, thanks for sharing, we’re glad you like it! 😀

  • This recipe sounded great to my guys so I think I’ll be making it very soon.  Thanks for sharing.

    Hayley @ Gimme Some Oven — November 8th, 2015 @ 6:09 pm
    Awesome Sandy, we hope you and your boys enjoy! 🙂

  • Swing and a miss. As others stated, the flavors do not go well together at all. I will not be making this again and I feel like what I made tonight will likely be wasted. 🙁

    Hayley @ Gimme Some Oven — November 12th, 2015 @ 7:52 am
    We’re sorry to hear you didn’t care for this Ashley, we hope you’ll find another recipe that works well for you!

  • I made this tonight and it was an absolute delight. My husband licked his plate clean. Thank you! <3

    Hayley @ Gimme Some Oven — May 3rd, 2016 @ 8:31 am
    We’re so glad to hear that Sarah — thanks for sharing! 🙂

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