This recipe for Oven-Baked 3-Ingredient Amish Chicken Soup Potatoes is a classic example of simple, comforting Pennsylvania Dutch cooking. It’s a humble, hearty side dish that turns basic pantry staples into something creamy and delicious.
Here is the method to transform those three ingredients into a golden, bubbly casserole.
Oven-Baked 3-Ingredient Amish Chicken Soup Potatoes
This dish is sometimes called “Chicken Soup Potatoes” because it uses the same creamy, savory flavor profile as chicken soup, but in a baked potato casserole. It’s the ultimate comfort food side.
Ingredients
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2 pounds russet potatoes, scrubbed and thinly sliced (about ⅛–¼ inch thick)
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1 (10.5-ounce) can condensed cream of chicken soup
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1 cup whole milk (or 2% milk)
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Optional: A pinch of black pepper or dried parsley for garnish.
Instructions
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Preheat and Prepare: Preheat your oven to 375°F (190°C) . Grease a 9×13-inch baking dish (or a similar 2-quart casserole dish) with butter or non-stick cooking spray.
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Slice the Potatoes: Wash and scrub the russet potatoes thoroughly. You can peel them if you prefer, but it’s not necessary for this rustic dish. Using a sharp knife or a mandoline slicer, cut the potatoes into very thin, even slices, about ⅛ to ¼ inch thick. Slicing them evenly ensures they cook at the same rate.
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Make the Sauce: In a medium bowl or a large measuring cup, whisk together the can of condensed cream of chicken soup and the milk until the mixture is smooth and free of lumps.
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Layer the Potatoes: Arrange about half of the sliced potatoes in an even layer in the bottom of the prepared baking dish. They can overlap slightly.
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Add the First Layer of Sauce: Pour half of the soup and milk mixture evenly over the first layer of potatoes. Use a spatula to spread it gently if needed.
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Repeat the Layers: Arrange the remaining potato slices on top. Pour the rest of the soup mixture over them, ensuring all the potatoes are as coated as possible.
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Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 60 minutes.
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Uncover and Finish: Carefully remove the foil. The potatoes should be nearly tender. Return the dish to the oven, uncovered, and bake for another 20–30 minutes, or until the top is lightly golden and bubbly, and the potatoes are completely tender when pierced with a fork.
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Rest and Serve: Let the dish rest for about 5-10 minutes before serving. This allows the creamy sauce to thicken slightly. Garnish with a sprinkle of black pepper or dried parsley if desired. Serve warm as a comforting side dish.
Tips and Variations
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For Extra Flavor: While delicious as-is, you can add a pinch of black pepper, garlic powder, or onion powder to the soup mixture. Some Amish recipes also include a thin slice of onion between the layers.
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Cheesy Version: Sprinkle ½ cup of shredded cheddar cheese over the top during the last 10 minutes of uncovered baking for a cheesy crust.
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Make it Heartier: Add a layer of diced, cooked ham or shredded chicken between the potato layers to turn it into a complete one-dish meal.
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Potato Type: Russet potatoes are ideal because their high starch content helps thicken the sauce as they bake. Yukon Gold potatoes would also work well. Avoid waxy potatoes like red skins, as they don’t break down as nicely.