My neighbor has been making this for 40 years and it never gets old. The easiest side dish that feeds a crowd.

This oven baked 3-ingredients cream of chicken potato bake is the kind of dish that shows up at every potluck, funeral lunch, and holiday table in my little Midwestern town. My neighbor Barb has been making her version for over 40 years, and it truly never gets old. It’s creamy, cozy, and feeds a crowd with almost no effort. You basically slice potatoes, stir together a can of cream of chicken soup with a little liquid, pour it all in a glass baking dish, and let the oven do the rest. The top turns golden and a little crispy, while the potatoes stay tender in a rich, savory sauce—perfect for busy nights, church suppers, or whenever you need a reliable side that everyone will actually eat.

This potato bake is wonderful alongside roasted or baked chicken, meatloaf, ham, pork chops, or even grilled sausages. I like to round out the plate with something green—simple steamed broccoli, green beans, or a tossed salad with a tangy vinaigrette helps balance the richness. It also pairs nicely with dinner rolls or crusty bread to soak up the extra creamy sauce. For a big gathering, set it out with a pan of baked chicken, a big salad, and a veggie tray, and you’ve got an easy, crowd-pleasing spread.

Servings: 8

3 pounds russet or Yukon Gold potatoes, peeled (if desired) and thinly sliced

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with cooking spray or butter so the potatoes don’t stick and the edges can get nicely browned.

Wash and peel the potatoes if you like them without skins; leaving the skins on is fine too, just scrub them well. Slice the potatoes into thin rounds, about 1/8 to 1/4 inch thick. Try to keep the slices fairly even so they cook at the same rate.

In a medium bowl, whisk together the condensed cream of chicken soup and the milk until smooth and well combined. Taste the mixture and season with salt and black pepper if needed, remembering the soup already has salt in it.

Spread about 1/2 cup of the soup mixture over the bottom of the prepared baking dish to lightly coat it. This helps keep the first layer of potatoes from sticking and gives a creamy base.

Arrange half of the sliced potatoes in an even layer in the baking dish. They can overlap slightly, but try to distribute them evenly so every bite has tender slices.

Pour about half of the remaining soup mixture over the potatoes, using a spoon to gently nudge it into the nooks and crannies so most of the potatoes are lightly coated.

Layer the rest of the potatoes on top, then pour the remaining soup mixture evenly over them. Again, use the back of a spoon to spread the sauce so the top layer is mostly covered—this helps the casserole bake up creamy underneath with a lightly browned top.

Cover the baking dish tightly with foil. Place the dish on the center rack of the preheated oven and bake, covered, for 55 to 65 minutes, until the potatoes are mostly tender when pierced with a fork.

Carefully remove the foil (watch out for steam). Return the uncovered dish to the oven and bake for another 20 to 30 minutes, or until the top is golden and lightly browned in spots and the potatoes are fully tender all the way through.

Once baked, let the potato bake rest on the counter for at least 10 to 15 minutes before serving. This short rest helps the creamy sauce thicken slightly so the slices hold together better when you scoop them out, and it keeps little mouths from getting burned.

Serve warm, scooping down through all the layers so everyone gets tender potatoes and plenty of creamy sauce. The top should be a bit crispy and golden, with soft, creamy potatoes underneath—just like the classic Midwestern casseroles our neighbors have been bringing to gatherings for decades.

For a little extra flavor without adding more ingredients, you can swap part of the milk for chicken broth (about 1/2 cup broth and 1 1/4 cups milk) to boost the savory chicken taste. If you have picky eaters, keep the recipe exactly as written—no visible extras—and let everyone season their own portion at the table with a little extra salt and pepper. For a slightly richer casserole, use half-and-half in place of some or all of the milk. If you want a more browned, crispy top, remove the foil a bit earlier and bake uncovered longer, keeping an eye on it so it doesn’t scorch. You can also broil for 2 to 3 minutes at the end, watching closely, to deepen the color on top. For make-ahead prep, assemble the casserole earlier in the day, cover tightly, and refrigerate; add 10 to 15 extra minutes to the covered baking time if going straight from the fridge. Food safety tips: Keep the condensed soup and milk refrigerated until you’re ready to mix them, and don’t leave the finished casserole out at room temperature for more than 2 hours. If you make this ahead or have leftovers, cool them, cover tightly, and refrigerate within that 2-hour window. Reheat leftovers in the oven at 350°F (175°C) until steaming hot in the center, or microwave individual portions until piping hot. Always slice potatoes just before assembling or keep them covered in cold water to prevent browning, and drain and pat dry before layering so the sauce doesn’t get watered down.