🥔 Creamy Cream of Chicken Potato Bake (2 Ingredients)
Ingredients
4–5 large russet potatoes, peeled and thinly sliced
1 can (10.5 oz / ~300 g) condensed cream of chicken soup
1 optional “1 ingredient add-in”: shredded cheddar cheese or sliced onion (pick one)
Instructions
Preheat oven to 190°C (375°F).
Prep potatoes: Peel and slice the russet potatoes very thin (about 3–5 mm).
Mix base: In a bowl, stir the cream of chicken soup with a splash of water or milk (about ¼ cup) so it’s easier to pour.
Assemble:
Layer sliced potatoes in a greased glass casserole dish
Pour soup mixture evenly over the top
Add your 1 extra ingredient (sprinkle cheddar or scatter sliced onion)
Cover and bake: Cover tightly with foil and bake for 45 minutes.
Finish uncovered: Remove foil and bake another 20–30 minutes, until potatoes are soft and top is slightly golden.
Rest: Let it sit 10 minutes before serving so it thickens.
