When the weather turned crisp and the fields were fading down for the year, this was the kind of supper my grandma counted on to fill hungry bellies without much fuss. An oven baked canned chicken soup potato casserole is plain country cooking at its best, made from just a handful of pantry staples and baked until the potatoes turn fork tender in that rich, creamy sauce. It is the sort of dependable Midwestern dish that stretches a meal, warms the kitchen, and still tastes every bit as comforting now as it did at her table.
This casserole is especially good alongside a simple green bean dish, buttered peas, or a crisp lettuce salad with a tangy dressing to balance the creaminess. If you want to make it a fuller supper, serve it next to baked ham, pork chops, or roast chicken, though it can also stand on its own with a slice of bread for sopping up every bit of the sauce.
Oven Baked 3-Ingredient Canned Chicken Soup Potato Casserole
Servings: 6
Ingredients
1 (10.5-ounce) can condensed cream of chicken soup
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. In a medium bowl, stir together the condensed cream of chicken soup and milk until smooth.
3. Arrange half of the sliced potatoes in the prepared baking dish, spreading them into an even layer. Pour half of the soup mixture over the potatoes. Repeat with the remaining potatoes and remaining soup mixture.
4. Cover the dish tightly with foil and bake for 1 hour. Remove the foil and continue baking for 20 to 30 minutes more, until the potatoes are fork tender and the top is bubbling with golden browned edges.
5. Let the casserole rest for 10 minutes before serving so the sauce can settle and the slices hold together nicely.
Variations & Tips
Add a little onion: If you do not mind stretching past the three-ingredient version, a thinly sliced onion layered in with the potatoes gives the casserole a sweeter, deeper flavor that tastes especially old-fashioned.
For a richer top: A small handful of shredded cheddar sprinkled on during the last 10 minutes of baking makes a lovely browned topping and turns this into more of a supper casserole.
Slice evenly: Try to keep the potato slices thin and uniform so they cook through at the same rate. If some pieces are thick and some are thin, the casserole can finish unevenly.
Cover well at first: Baking the dish covered for most of the cooking time traps in moisture and helps the potatoes soften before the top browns. If it seems dry at all, add a splash more milk before covering.
Choose the right potato: Russets give the softest, most tender texture, but Yukon Gold potatoes also work nicely and hold their shape a bit more while still turning creamy in the sauce.
