Creamy Chicken Soup Scalloped Potatoes: A Simple Comfort Casserole
This recipe is one of those old-fashioned, no-fuss comfort meals that comes together with just a few pantry staples but delivers rich, cozy flavor. It features thinly sliced russet potatoes baked in a creamy condensed chicken soup sauce with just one additional ingredient to deepen the taste. The result is soft, tender potatoes in a savory, creamy casserole that works as a side dish or even a simple main meal.
For this version, the single added ingredient will be yellow onion, which brings gentle sweetness and balances the richness of the soup.
Ingredients
- 4–5 medium russet potatoes
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 medium yellow onion
- ½ cup water or milk (optional, for a creamier sauce)
- Salt and black pepper to taste
- Butter or cooking spray (for greasing the dish)
Step-by-Step Instructions
1. Prepare the baking dish
Preheat your oven to 375°F (190°C). Lightly grease a glass casserole dish with butter or cooking spray. This helps prevent sticking and ensures the potatoes bake evenly without drying out at the edges.
2. Slice the potatoes
Wash and peel the russet potatoes. Slice them thinly—about ⅛ inch thick. The thinner the slices, the more evenly they will cook and absorb the creamy sauce.
Place the sliced potatoes in a large bowl and season lightly with salt and pepper.
3. Slice the onion
Peel the onion and cut it into thin half-moons. These slices will soften during baking and melt into the casserole, adding subtle sweetness throughout.
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