This oven baked 4-ingredient Amish chicken and potato bake is the kind of simple, hearty dish that feels like a Sunday supper at Grandma’s house. It’s based on the kind of no-fuss Amish recipes that rely on pantry staples and slow oven time to create big flavor with very little effort. Everything goes into one white casserole dish—chicken, potatoes, a creamy seasoned sauce, and a buttery topping—and comes out bubbling, golden, and so good it steals the show every time. It’s perfect for busy nights when you still want something that tastes like you fussed over it all afternoon.
This bake is a full meal on its own, but I like to round it out with something fresh and simple. A crisp green salad with a light vinaigrette or some steamed green beans balances the rich, creamy sauce nicely. Buttered peas, roasted carrots, or a pan of dinner rolls to soak up the juices all work well too. For a cozy Sunday spread, set it in the center of the table right in the casserole dish and let everyone scoop out their own chicken and potatoes family-style.
Oven Baked 4-Ingredient Amish Chicken and Potato BakeServings: 4-6
Ingredients
2 to 2 1/2 lb bone-in, skin-on chicken pieces (thighs and drumsticks work best)
2 lb russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
2 (10.5 oz) cans condensed cream of chicken soup
1/2 cup (1 stick) unsalted butter, melted
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish.
Spread the potato chunks in an even layer in the bottom of the casserole dish. Try to keep them in a single layer so they roast up tender and soak in the juices.
In a medium bowl, whisk or stir the condensed cream of chicken soup until smooth. If it seems very thick, you can loosen it slightly with 2–3 tablespoons of water, but it should still be creamy and not runny.
Pour the cream of chicken soup evenly over the potatoes, using the back of a spoon to spread it so most of the potatoes are coated. This will turn into a rich, savory sauce as it bakes.
Pat the chicken pieces dry with paper towels and arrange them skin-side up on top of the sauced potatoes. Nestle them down a bit so the juices will drip over the potatoes as they cook, but keep the skin exposed so it can brown.
Slowly drizzle the melted butter over the chicken pieces and then over any exposed potatoes. This helps the top turn golden and gives everything that old-fashioned, buttery flavor.
Cover the dish tightly with foil and bake for 45 minutes. This helps the potatoes start to get tender and keeps the chicken juicy.
After 45 minutes, carefully remove the foil and return the dish to the oven. Bake uncovered for another 30–40 minutes, or until the chicken skin is golden and crisp, the potatoes are very tender when pierced with a fork, and the sauce is bubbling around the edges. Total bake time will be about 1 hour 15 minutes to 1 hour 25 minutes, depending on your oven and the size of the chicken pieces.
Check that the chicken is done by making sure the internal temperature at the thickest part (not touching bone) reaches 165°F (74°C), and the juices run clear.
Let the casserole rest for 5–10 minutes before serving. The bubbling juices will settle slightly, and the sauce will thicken just enough to coat the potatoes and chicken beautifully. Serve straight from the baking dish, making sure everyone gets plenty of potatoes and spoonfuls of the creamy, buttery juices.
Variations & Tips
For picky eaters, you can remove the skin from some or all of the chicken pieces before baking; just know the top won’t get quite as crispy, but it will still be very flavorful. If your family prefers white meat, use bone-in, skin-on chicken breasts cut in half so they cook more evenly with the potatoes. For a slightly lighter version, you can use one can of cream of chicken soup and one can of cream of mushroom or cream of celery (still counting together as your soup component), or choose the reduced-sodium varieties and add a pinch of salt at the table if needed. If you like a bit more color, tuck a few baby carrots around the edges of the dish with the potatoes, or scatter chopped fresh parsley over the top after baking. To make ahead, assemble the dish up through adding the butter, cover, and refrigerate up to 8 hours, then add an extra 5–10 minutes to the covered bake time. Leftovers reheat well in a 325°F oven, covered, until warmed through—add a splash of water or broth if the sauce has thickened too much in the fridge.
