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3-Ingredient Amish Chicken Soup Potatoes (Easy Creamy Casserole)

 


Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 2-quart casserole dish with oil or cooking spray.

Step 2: Prepare the Potatoes

Scrub the russet potatoes and slice them into thin rounds (⅛–¼ inch thick).

You can leave the skins on for a rustic feel or peel them if you prefer a smoother texture.

Step 3: Layer the Potatoes

Arrange the sliced potatoes evenly in the casserole dish. Slightly overlap the slices so they cook evenly.

Step 4: Mix the Sauce

In a bowl, whisk together:

  • Condensed cream of chicken soup

  • Milk

Mix until smooth and creamy.

Step 5: Pour the Sauce

Pour the mixture evenly over the potatoes. Use the back of a spoon to gently spread the sauce so it reaches between the layers.

Step 6: Cover and Bake

Cover the dish tightly with foil and bake for 45–55 minutes, until the potatoes are tender.

Step 7: Brown the Top

Remove the foil and bake an additional 10–15 minutes so the top lightly browns and the sauce thickens.

Step 8: Rest Before Serving

Let the casserole rest for 10 minutes before serving. This helps the sauce thicken and makes it easier to scoop.

What to Serve With Amish Chicken Soup Potatoes

These creamy potatoes pair beautifully with:

  • Roasted chicken

  • Meatloaf

  • Pork chops

  • Grilled steak

  • Baked fish

For balance, add a fresh vegetable side like:

  • Steamed green beans

  • Roasted broccoli

  • Garden salad

Tips for Perfect Creamy Potatoes

Slice the Potatoes Thin

Thin slices cook more evenly and absorb the sauce better.

Cover Tightly

Foil traps steam and ensures the potatoes soften properly.

Let It Rest

Allowing the casserole to sit after baking helps the sauce thicken.

Use a Mandoline

If you have one, it helps create evenly thin slices quickly.

Storage Instructions

Refrigerator

Store leftovers in an airtight container for 3–4 days.

Reheating

Reheat in the oven at 325°F until warmed through, or microwave individual portions.

Freezing

You can freeze the baked casserole for up to 2 months, though the texture of potatoes may soften slightly after thawing.

General Information

This recipe reflects the Amish cooking philosophy: simple ingredients, practical methods, and comforting results. Many Amish recipes focus on affordability and making the most of pantry staples, which is exactly what this dish does.

Frequently Asked Questions (FAQ)

Can I add chicken to this recipe?

Yes! Layer shredded cooked chicken between the potato slices to turn it into a full meal.

Can I prepare it ahead of time?

Absolutely. Assemble the casserole and refrigerate for up to 24 hours before baking.

Why are my potatoes still firm?

The slices may be too thick. Aim for ⅛–¼ inch slices for best results.

Can I make it creamier?

Yes. Replace half the milk with heavy cream or add 2 tablespoons melted butter to the sauce.

Conclusion

This 3-ingredient Amish chicken soup potatoes casserole is the kind of recipe every home cook needs. It’s simple, affordable, and incredibly comforting—perfect for family dinners, potlucks, or anytime you want something warm and satisfying without spending hours in the kitchen.

If you enjoy cozy recipes like this, you might also love these peach desserts:

  • Peach Dump Cake

  • Peach Cobbler Bars

  • Fresh Peach Yogurt Parfaits

Each one celebrates simple ingredients and comforting flavors.

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Nutritional Information (Approximate per Serving)

  • Calories: 230

  • Carbohydrates: 34g

  • Protein: 6g

  • Fat: 7g

  • Fiber: 3g

  • Sodium: 540mg