| 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.
The Method: Slice, Pour, Bake, Devour
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a 2-quart casserole dish.
Step 2: Slice the Potatoes
Peel the potatoes and slice them thinly, about ⅛-inch thick. A mandoline makes this quick and ensures even slices. Uniform thickness is key for even cooking.
Step 3: Layer in the Dish
Arrange the sliced potatoes in the prepared baking dish, spreading them evenly.
Step 4: Make the Sauce
In a small bowl, whisk together:
Cream of chicken soup
Milk or chicken broth
Whisk until smooth. Season with salt and pepper if desired (remember the soup already contains salt).
Step 5: Pour and Sprinkle
Pour the soup mixture evenly over the potatoes. Sprinkle with paprika if using.
Step 6: Cover and Bake
Cover the dish with foil and bake for 45 minutes.
Step 7: Uncover and Finish
Remove the foil and bake for another 15-20 minutes, until potatoes are tender when pierced with a fork and the top is lightly golden.
Step 8: Rest and Serve
Let the dish rest for 5-10 minutes before serving. The sauce will thicken slightly as it cools.
Pro-Tips for Potato Perfection
1. Slice Evenly
Thin, uniform slices ensure all potatoes cook at the same rate. A mandoline is worth the effort.
2. Don't Skip the Foil
Covering traps steam and helps the potatoes cook through without drying out.
3. Check for Doneness
Potatoes should be tender when pierced with a fork. If they're still firm, re-cover and bake 10-15 minutes more.
4. Let It Rest
Those 5-10 minutes after baking allow the sauce to set up for cleaner serving.
5. Add Cheese
For extra indulgence, sprinkle 1 cup shredded cheddar cheese over the top during the last 10 minutes of baking.
6. Make It Your Own
See variations below—this simple base is endlessly adaptable.
Endless Variations
Cheesy Chicken Soup Potatoes:
Add 1 cup shredded cheddar or Monterey Jack cheese during the last 10 minutes of baking.
Add Onions:
Layer thinly sliced onions with the potatoes for extra flavor.
Garlic Lover's:
Add 2 minced garlic cloves to the soup mixture.
Herb-Infused:
Add 1 teaspoon dried thyme or rosemary to the soup mixture.
Add Bacon:
Sprinkle ½ cup cooked, crumbled bacon over the top before the final bake.
Vegetable Addition:
Layer thinly sliced carrots or celery with the potatoes for added nutrition.
Cream of Mushroom Version:
Use cream of mushroom soup instead of chicken for a vegetarian option.
What to Serve With It
Roasted or grilled chicken – The classic pairing
Meatloaf – Comfort food heaven
Pork chops – They soak up the creamy sauce beautifully
Simple seared tofu – For a vegetable-forward plate
Saut̩ed mushrooms РEarthy and delicious
Crusty bread or soft dinner rolls – Essential for soaking up extra sauce
Steamed green beans – Bright, fresh contrast
Crisp green salad – With tangy vinaigrette
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days. The potatoes will absorb more sauce as they sit.
Reheating:
Oven: 350°F for 15-20 minutes, covered.
Microwave: Individual portions, 1-2 minutes.
Skillet: Gently warm with a splash of milk.
Freezer:
This dish freezes reasonably well, though potatoes can become slightly mealy upon thawing. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat in oven.
Your Potato Questions, Answered
Can I use Yukon Gold potatoes?
Yes! Yukon Golds hold their shape beautifully and have a creamy texture. Russets are also excellent.
Do I need to peel the potatoes?
Peeling is traditional, but you can leave the skins on for extra texture and nutrients. Just scrub well.
My potatoes are still hard after baking. What went wrong?
Either sliced too thick or not baked long enough. Next time, slice thinner and/or bake longer.
Can I use low-fat soup?
You can, but the sauce won't be as rich. For best results, use regular condensed soup.
Can I double this recipe?
Yes! Use a 9x13 for a single batch. For double, use a larger dish (11x15) or two dishes. Increase baking time slightly.
Can I add protein to make it a main dish?
Absolutely! Layer cooked, shredded chicken or diced ham with the potatoes.
