Amish Chicken Soup Potatoes, Oven Baked and 3 Ingredients. A simple and comforting Amish-style casserole made with russet potatoes and creamy condensed chicken soup. The potatoes bake to tender perfection with a smooth, flavorful sauce that clings to each slice.
Ingredients
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2 lb russet potatoes, scrubbed and cut in thin slices (approximately 1/8–1/4 inch thick)
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1 can (10.5 ounces) cream of chicken soup
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1 cup whole milk (or 2% milk)
Amish Chicken Soup Potatoes: Instructions
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Preheat oven to 375°F (190°C). Grease a 2-quart glass casserole dish lightly with oil or non-stick spray.
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Cleanse the russet potatoes and dry them. Peel or leave skins for a rustic look. Slice 1/8–1/4 inch thick.
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Arrange raw potato slices in the casserole dish in an interlacing pattern to avoid thick layers.
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In a medium bowl, combine condensed cream of chicken soup with milk and mix until smooth and pourable.
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Pour the soup mixture over the potato slices, gently pushing it into hollows between slices.
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Cover the casserole with foil and place in the center of the oven. Bake 45–55 minutes until potatoes are very tender.
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Remove foil and bake 10–15 minutes more to brown the top and condense the sauce.
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Let casserole stand 10 minutes before serving to allow sauce to settle and coat the potatoes.