Lemon Chicken Casserole - the king of comfort food!

I don't have a picture of this at the moment, but it's not the most glamorous looking dish anyway. However, it's some of the most delicious comfort food out there and like many casseroles, is even better the next day. Anyway, on to the recipe!

 

EQUIPMENT

• 10x6 baking dish

• Pot for poaching chick (if not buying grocery store rotisserie chicken)

• Mixing bowl (optional)

• Oven

 

INGREDIENTS

• 1.5 - 2 lbs Chicken Breast

• 1 10.5 Can Cream of Chicken soup (or Cream of Celery).

• 1 Small yellow onion. Roughly diced.

• 2-3 Celery ribs. Roughly diced.

• 4 Tbsp Mayonnaise

• 1 Cup Shredded cheese. DIvided (we like the "Mexican" blend, but you do you)

• Juice of half a lemon

• 2 tsp lemon pepper

• .5 tsp paprika

• 1 Cup potato chips. Lightly crushed

• White rice for serving

 

DIRECTIONS

1. Preheat oven to 425*

2. Fill a pot with water and add chicken breasts and some dried herbs (think sage, thyme, rosemary) and some pepper. Cook over medium heat until chicken reads as done on an instant read thermometer, and then set aside to cool for a bit and shred when you can handle it.

3. In a mixing bowl (or directly into baking/casserole dish), add the shredded chicken, onion, celery, soup, mayo, lemon juice, lemon pepper, paprika and ~1/3 of the cheese and stir to combine.

4. Pour into baking dish in an even layer, cover with remaining cheese and then top with crushed potato chips.

5. Bake for 35-45 minutes, or until edges are bubbly and cheese has some browning on it.

6. Let sit for a moment and serve over rice!

 

ADDITIONAL NOTES

• This recipe scales up really easily and we've often adjusted on the fly as I don't remember the exact measurements for the wet ingredients.

• You can use white or dark meat chicken, we've just always used breasts because that's the way my mom did it, but you do you. Also, if you don't want the extra pot to clean, you can substitute with a rotisserie chicken from the grocery store.

bon appetit