This oven baked 3-ingredient Amish chicken soup potatoes

 Yield: 6 servings

Prep time: 15 minutes
Cook time: 60–65 minutes (45 min covered + 15–20 min uncovered)
Equipment: 9x13-inch baking dish or 2-quart casserole dish

The 3 Ingredients

• 4–5 medium russet potatoes (about 2½ lbs), peeled and thinly sliced

• 1 (10.5 oz) can cream of chicken soup (undiluted)

• 1 cup milk or chicken broth

Optional but Recommended

• Salt and pepper to taste

• Paprika for sprinkling

Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a 2-quart casserole dish.

Step 2: Slice the Potatoes

Peel the potatoes and slice them thinly, about ⅛-inch thick. A mandoline makes this quick and ensures even slices. Uniform thickness is key for even cooking.

Step 3: Layer in the Dish

Arrange the sliced potatoes evenly in the prepared baking dish.

Step 4: Make the Sauce

In a small bowl, whisk together the cream of chicken soup and milk or chicken broth until smooth. Season with salt and pepper if desired (remember the soup already contains salt).

Step 5: Pour and Sprinkle

Pour the soup mixture evenly over the potatoes. Sprinkle with paprika if using.

Step 6: Cover and Bake

Cover the dish with foil and bake for 45 minutes.

Step 7: Uncover and Finish

Remove the foil and bake for another 15–20 minutes, until the potatoes are tender when pierced with a fork and the top is lightly golden.

Step 8: Rest and Serve

Let the dish rest for 5–10 minutes before serving. The sauce will thicken slightly as it cools.

Pro-Tips for Potato Perfection

1. Slice evenly – Thin, uniform slices ensure all potatoes cook at the same rate.

2. Don't skip the foil – Covering traps steam and helps the potatoes cook through without drying out.

3. Check for doneness – Potatoes should be tender when pierced with a fork. If still firm, re-cover and bake 10–15 minutes more.

4. Let it rest – Those 5–10 minutes after baking allow the sauce to set up for cleaner serving.

5. Add cheese – For extra indulgence, sprinkle 1 cup shredded cheddar cheese over the top during the last 10 minutes of baking.

Endless Variations

• Cheesy Chicken Soup Potatoes – Add 1 cup shredded cheddar or Monterey Jack cheese during the last 10 minutes of baking.

• Add Onions – Layer thinly sliced onions with the potatoes for extra flavor.

• Garlic Lover's – Add 2 minced garlic cloves to the soup mixture.

• Herb-Infused – Add 1 teaspoon dried thyme or rosemary to the soup mixture.

Why This Recipe Works

With just three base ingredients and no complicated steps, this dish delivers creamy, tender, flavorful potatoes that taste like they simmered all afternoon. The cream of chicken soup creates a rich sauce while the potatoes cook in their own steam under the foil, then the uncovered finish adds a lightly golden top. It's cozy, no-fuss comfort food perfect as a side dish for any meal.