The hallmark of a good casserole is that it’s easy to prepare, and this one is no exception. It is ready to pop into your oven in less than 15 minutes, and it is super tasty, and full of that classic creamy lemon flavour that is impossible not to love.

Give this one a try for a warming and comforting dinner any night of the week!

Ingredients: 

• 2 cans of condensed cream of mushroom or cream of chicken soup
• 1/2 cup milk
• 700 grams potatoes, thinly sliced
• 2 cloves garlic, crushed
• 1 small white onion, peeled and thinly sliced
• 700 grams diced skinless chicken breasts
• Salt and freshly-ground black pepper
• 1 lemon, thinly sliced and halved (into half coins)
• 1/2 cup black olives
• Chopped fresh parley or fresh thyme to serve

Method

1. Preheat oven to 220C

2. 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.

3. 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.

4. Transfer mixture to a medium-large casserole dish. Tuck lemon wedges into the mixture randomly, sprinkle olives on top, then cover the top of the dish with foil.

5. Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change oven to the grill setting. Grill the casserole for an extra 2-3 minutes to crisp up the top, making sure that it doesn’t burn.

6. Serve hot with fresh parsley or thyme.