This oven baked 3-ingredient Amish chicken soup potatoes recipe is my go-to when someone asks for a cozy, no-fuss side dish that tastes like it simmered all afternoon. The method is as simple as it sounds: you pour condensed cream of chicken soup over raw sliced russet potatoes, add one more pantry ingredient, and let the oven do the work. The flavor and thriftiness nod to classic Amish-style cooking, where simple ingredients are stretched into deeply comforting dishes.
It’s perfect for busy weeknights, potlucks, or any time you want something warm and familiar without hovering over the stove.
Serve these creamy chicken soup potatoes alongside roasted or grilled chicken, meatloaf, or pork chops, where they can stand in for both potatoes and gravy. A crisp green salad or steamed green beans will balance the richness, and a loaf of crusty bread or soft dinner rolls is lovely for soaking up the extra sauce.
They also pair well with simple seared tofu or sautéed mushrooms if you’re leaning into a more vegetable-forward plate.
Oven Baked 3-Ingredient Amish Chicken Soup Potatoes
Servings: 4
Ingredients
2 pounds russet potatoes, scrubbed and thinly sliced (about 1/8–1/4 inch thick)
1 (10.5-ounce) can condensed cream of chicken soup
1 cup whole milk (or 2% milk)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart glass casserole dish with a bit of oil or nonstick spray so the potatoes release easily after baking.
Scrub the russet potatoes well and pat them dry. Leave the skins on for a more rustic, Amish-style feel, or peel them if you prefer. Slice the potatoes into thin rounds about 1/8–1/4 inch thick so they cook through evenly.
Layer the raw sliced russet potatoes evenly in the glass casserole dish, spreading them out so they overlap slightly but don’t clump into thick piles. This helps the sauce coat every slice and prevents undercooked spots.
In a medium bowl, whisk together the condensed cream of chicken soup and the milk until smooth and pourable. The mixture should resemble a thick, creamy sauce rather than straight-from-the-can soup.
Pour the cream of chicken soup mixture evenly over the raw sliced potatoes in the glass casserole dish, making sure to cover as much of the surface as possible. Use the back of a spoon to gently nudge the sauce into the nooks between potato slices so everything gets coated.
Cover the glass casserole dish tightly with foil to trap steam, which helps the potatoes soften and absorb the chicken-soup flavor. Place the dish on the center rack of the preheated oven.
Bake for 45–55 minutes, covered, until the potatoes are very tender when pierced with a fork. The sauce will be bubbling around the edges. If your slices are on the thicker side, you may need a few extra minutes.
Remove the foil and bake for an additional 10–15 minutes to let the top lightly brown and the sauce thicken into a creamy coating. The edges may caramelize slightly, which adds a lovely, savory depth.
Let the casserole rest for 10 minutes before serving. This short rest allows the sauce to settle and cling to the potatoes, making it easier to scoop neat portions and giving you that cozy, spoonable texture reminiscent of Amish-style chicken and potato dishes.
Variations & Tips
For extra richness, swap half of the milk for heavy cream, or stir in 2 tablespoons of melted butter before pouring the sauce over the potatoes.
If you’d like gentle onion flavor without adding another main ingredient, rub a cut clove of garlic or a halved onion around the inside of the glass casserole dish before layering the potatoes.
To stretch this into more of a main dish while still keeping the spirit of the recipe, you can fold in 1–2 cups of cooked, shredded chicken or leftover rotisserie chicken between the potato layers. For a slightly lighter version, use low-sodium condensed cream of chicken soup and 2% milk, and serve with plenty of vegetables on the side.
You can also play with texture: uncover the casserole a bit earlier and sprinkle a modest handful of breadcrumbs over the top for a crisper finish, or leave it covered the entire time for a softer, stew-like consistency. Finally, if you need to make this ahead, assemble the dish up to the point of baking, cover tightly, refrigerate for up to 24 hours, then add 5–10 minutes to the baking time to account for the chill.