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.
Three ingredients. One dish. Pure comfort.
Why This Recipe Works
✅ Just 3 ingredients – Potatoes, cream of chicken soup, and one more pantry staple
✅ No pre-boiling potatoes – They cook right in the creamy sauce
✅ Minimal prep – Slice, pour, bake – that’s it
✅ Budget-friendly – Uses inexpensive, everyday ingredients
✅ Versatile – Pairs with almost any main dish
✅ Crowd-pleasing – Everyone loves creamy, comforting potatoes
✅ Make-ahead friendly – Assemble in advance, bake when ready
The 3 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 4-5 medium (about 2½ lbs) | Peeled and thinly sliced |
| Cream of chicken soup | 1 (10.5 oz) can | Undiluted |
| Milk or chicken broth | 1 cup | Adds creaminess and helps potatoes cook |
Optional but recommended:
-
Salt and pepper to taste
-
Paprika for sprinkling on top
That’s it. No onions. No garlic. No complicated steps.
