Cream of Chicken Potato Bake

Total Time
Prep 10 mins
Cook 45 mins

This is for all you cream soup lovers like me. Easy, no fuss and great with ham, pork chops or fried chicken. Enjoy!

Ingredients Nutrition

  • 4 large potatoes, washed and sliced 1/2-inch thick
  • 1 medium onion, peeled & sliced
  • 2 tablespoons butter
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 14 cup milk
  • salt & pepper


  1. In a 2 1/2 quart casserole layer some of the potatoes, top with onion slices, dot with butter; sprinkle with salt and pepper lightly. Repeat process until all potatoes and onions are used.
  2. Combine soup and milk; whisk till blended; pour over potatoes.
  3. Cover and bake at 325° for 45 minutes till hot and bubbly and potatoes test tender with a fork.
Most Helpful

I thought this was really good....and it does say test the potatoes for doneness. Good one...a keeper

macy0611 October 30, 2002

I thought this was an extremely simple and tasty recipe. It reminded me of scalloped potatoes! Next time I think I will add some shredded cheese to the soup/milk mixture. I used red new potatoes and it made a beautiful dish. Everyone thought this this was fantastic!

Teacher_01 September 28, 2009

I made this on 5/7/08 for "A Taste of Yellow 2008 " and as part of our dinner. I did have to make a substitution for the soup,I didn't have what was called for so a creamy chicken verde was used.It was just a little too "spicy " for me ,but my SO really liked it with that soup.It did however take a little over an hour for the potatoes to get fork tender.This will be made again.Thank you for posting and, "Keep Smiling :)"

Chef shapeweaver � May 08, 2008