Creamy Chicken Soup Potatoes Casserole (3 Ingredients)
This simple comfort dish uses raw russet potatoes + condensed cream of chicken soup + one extra ingredient (cheese) to create a creamy, hearty casserole.
Ingredients
4–5 russet potatoes, peeled and thinly sliced
1 can (10.5 oz / ~300 g) condensed cream of chicken soup
1 cup shredded cheddar cheese
(Optional: salt, pepper, or garlic powder for extra flavor)
Instructions
Preheat oven to 180°C (350°F).
Prepare potatoes: Peel and slice the russet potatoes thinly (about 3–4 mm thick).
Layer in dish: Lightly grease a glass casserole dish. Spread the sliced potatoes evenly inside.
Add soup: Pour the condensed cream of chicken soup over the potatoes and spread so they’re well coated.
Top with cheese: Sprinkle the shredded cheddar cheese evenly over the top.
Bake: Cover with foil and bake for 45 minutes.
Finish baking: Remove the foil and bake another 15–20 minutes until the potatoes are tender and the top is golden and bubbly.
Tips
Slice potatoes thinly so they cook through.
Add sliced onions or cooked chicken if you want to make it more filling.
Let the casserole rest 5–10 minutes before serving so it thickens.
🍽️ Result: Creamy, cheesy potatoes with a comforting flavor—perfect as a side dish or simple dinner.
