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This Oven-Baked 3-Ingredient Amish Chicken Soup Potatoes recipe is an easy take on traditional scalloped potatoes. The starch from the russet potatoes naturally thickens the creamy, chicken-flavored sauce as it bakes. Thin slices cook gently in a mixture of milk and soup, allowing steam to develop and distribute flavor evenly. The result is a tender, creamy side dish with a comforting, stew-like texture.
Oven-Baked 3-Ingredient Amish Chicken Soup Potatoes
Ingredients:
- 2 lbs russet potatoes (thinly sliced)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup whole milk
Directions:
Step 1: Prepare the Potatoes
Preheat the oven to 375°F. Wash and slice the potatoes into thin rounds, about 1/8 to 1/4 inch thick. Place them in a greased 2-quart baking dish.
Tip: Uniform slices ensure even cooking throughout.
Step 2: Combine the Sauce
Whisk the cream of chicken soup with the milk until smooth. Pour over the potatoes, making sure the mixture spreads between the layers.
Tip: The added milk helps create a more even, creamy coating.
Step 3: Bake Covered
Cover the dish tightly with foil and bake for 45–55 minutes.
Tip: Keeping it covered traps moisture, helping the potatoes soften properly.
Step 4: Finish Baking
Remove the foil and continue baking for 10–15 minutes, until the top turns lightly golden and the sauce begins to bubble.
Visual cue: Edges should be slightly browned and the sauce thickened.
Step 5: Let It Set
Let the dish rest for about 10 minutes before serving so the sauce can firm up and hold together when scooped.
