1. 1

   Step 1

   Preheat the oven to 200°C and grease a 9x13 baking dish with cooking spray.

2. 2

   Step 2

   Cube the 400 g chicken breasts and 750 g potatoes into bite-sized pieces.

3. 3

   Step 3

   Place the chicken, potatoes, 30 g garlic, 25 g celery, and 50 g onion into the dish and toss to combine.

4. 4

   Step 4

   Dissolve 30 g chicken bouillon granules in 120 ml warm water.

5. 5

   Step 5

   Melt 55 g butter and whisk it into the bouillon mixture.

6. 6

   Step 6

   Stir in 300 g cream of chicken soup, 30 ml lemon juice, 5 g oregano, and 5 g Italian seasoning until smooth.

7. 7

   Step 7

   Pour the sauce evenly over the chicken and potato mixture in the dish.

8. 8

   Step 8

   Season the casserole with 1 pinch salt and 1 pinch pepper to taste.

9. 9

   Step 9

   Cover the dish with aluminum foil.

10. 10

    Step 10

    Bake the casserole for 45 minutes.

    Timer 45 min
11. 11

    Step 11

    Remove the foil and bake for another 20 minutes until the chicken is cooked and potatoes are tender.

    Timer 20 min

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