Pour condensed cream of chicken soup over raw sliced russet potatoes, coupled with 1 ingredient, into a glass casserole dish for a comforting meal tha

This Oven-Baked 3-Ingredient Amish Chicken Soup Potatoes recipe is a simplified take on “scalloped” potatoes that utilizes the starch-binding properties of russet potatoes to thicken a savory cream of chicken soup base. By slicing the potatoes thin and baking them in a sealed environment with whole milk, you create a pressurized steam effect that forces the chicken essence into the center of every slice. The result is a comforting, “spoonable” side dish where the potatoes achieve a melt-in-your-mouth texture similar to a slow-simmered chicken stew.

Oven Baked 3-Ingredient Amish Chicken Soup Potatoes

Ingredients:

Step-by-Step Directions:

Step 1: The Uniform Slice: Preheat your oven to 375°F. Scrub the potatoes and slice them into 1/8 / 1/4-inch rounds. Layer them in a greased 2-quart glass dish.

Tip: Maintaining a consistent 1/8-inch thickness is a vital mechanical step. Because potatoes are dense, an uneven slice means some rounds will become “mushy” while thicker pieces remain hard. Uniformity ensures every potato reaches its starch-gelatinization point at exactly the same time.

Step 2: The Hydration Slurry: Whisk the condensed soup and milk until smooth and pourable. Pour this mixture over the potatoes, using a spoon to nudge the sauce into the gaps.

Tip: Whisking the milk into the soup is a “viscosity” necessity. Condensed soup is too thick to flow between tightly packed potato slices on its own. Diluting it with milk creates a “search-and-fill” liquid that travels to the bottom of the dish, ensuring the bottom layers don’t scorch.

Step 3: The Steam-Lock Bake: Cover the dish tightly with foil. Bake on the center rack for 45/55 minutes.

Tip: The foil seal is a “thermal” necessity. Russet potatoes are high in starch and low in moisture; they need to “poach” in the steam trapped by the foil to soften. Without the cover, the liquid would evaporate before the potatoes could tenderize.

Step 4: The Caramelized Finish: Remove the foil and bake for another 10/15 minutes.The Visual Cue: The dish is ready when the sauce is thick and bubbling, and the edges of the potatoes have developed a pale golden, toasted rim.

Step 5: The Starch Rest: Let the casserole rest for 10 minutes before serving. This allows the sauce to “set” and cling to the potatoes for a cleaner scoop.