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This Oven-Baked 3-Ingredient Amish Chicken Soup Potatoes recipe is a simple version of classic scalloped potatoes. It relies on the natural starch in russet potatoes to thicken a creamy chicken-flavored sauce. By cutting the potatoes thin and baking them covered with milk and soup, steam builds up and helps infuse flavor throughout each slice. The end result is a soft, creamy side dish with a texture similar to a slow-cooked chicken stew.
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: Slice Evenly
Preheat the oven to 375°F. Wash the potatoes and slice them into rounds about 1/8 to 1/4 inch thick. Arrange them in a greased 2-quart baking dish.
Tip: Keeping slices the same thickness helps them cook evenly so none are too firm or overly soft.
Step 2: Mix the Sauce
Whisk together the cream of chicken soup and milk until smooth. Pour the mixture over the potatoes, gently spreading it so it seeps between the layers.
Tip: Adding milk thins the soup so it can coat all the potatoes and prevent dry spots.
Step 3: Bake Covered
Cover the dish tightly with foil and bake for 45–55 minutes.
Tip: Covering traps steam, which helps soften the potatoes and prevents the liquid from evaporating too quickly.
Step 4: Finish Uncovered
Remove the foil and bake for another 10–15 minutes, until the top is lightly golden and the sauce is bubbling.
Visual cue: The edges should look slightly toasted and the sauce thickened.
Step 5: Let It Rest
Allow the dish to sit for about 10 minutes before serving so the sauce can thicken and hold together when scooped.
