🥔 **Scalloped potatoes with cream of chicken soup
Scalloped potatoes with cream of chicken soup is a creamy, cheesy, and comforting casserole featuring thinly sliced potatoes baked in a savory sauce. It’s easy to make, hearty, and perfect for family dinners or potlucks.
Ingredients (6–8 servings)
- 4–5 large potatoes, peeled and thinly sliced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese (optional: extra for topping)
- 1 small onion, finely chopped
- 2 tbsp butter
- Salt and pepper to taste
- Optional: 1/2 tsp garlic powder or paprika for extra flavor
👩‍🍳 Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare sauce
- In a bowl, mix cream of chicken soup, milk, butter, salt, pepper, and optional seasonings.
- Assemble casserole
- Layer half of the sliced potatoes in the baking dish.
- Sprinkle half of the chopped onion and some cheese (if using).
- Pour half of the soup mixture over the potatoes.
- Repeat with remaining potatoes, onions, cheese, and soup mixture.
- Bake
- Cover with foil and bake 45 minutes.
- Remove foil and bake an additional 15–20 minutes until potatoes are tender and top is golden.
- Serve
- Let cool 5 minutes before serving. Enjoy warm.
🍴 Tips & Variations
- Extra creamy: Add a little sour cream or cream cheese to the soup mixture.
- Cheesy top: Sprinkle extra shredded cheese or Parmesan before baking uncovered.
- Veggie boost: Add peas, mushrooms, or broccoli between layers.
- Make-ahead: Assemble casserole in advance and bake before serving.
I can also make a “restaurant-style, ultra-creamy scalloped potatoes with cream of chicken soup” recipe that’s extra cheesy, rich, and perfectly tender—like a classic Southern comfort dish.
Do you want me to do that?
