Pour condensed cream of chicken soup over raw sliced russet potatoes, coupled with 1 ingredient, into a glass casserole dish for a comforting meal that’s the first thing I suggest whenever asked

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.

Servings: 4

2 pounds russet potatoes, scrubbed and thinly sliced (about 1/8–1/4 inch thick)

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.