Oven Baked 3-Ingredient Chicken Soup Potatoes Directions:
Preheat oven to 375°F (190°C). Lightly grease a 2-quart glass casserole dish with nonstick spray.
Slice the scrubbed potatoes into 1/8–1/4 inch rounds using a sharp knife or mandoline for even thickness.
Arrange the sliced potatoes evenly in the casserole dish, slightly overlapping without stacking thickly.
In a medium mixing bowl, whisk together the condensed cream of chicken soup and milk until fully smooth and uniform.
Pour the soup mixture evenly over the potatoes, ensuring the liquid flows between the slices and covers the surface.
Cover the dish tightly with aluminum foil and place it on the center oven rack.
Bake covered for 50 minutes until the potatoes are fork-tender and the sauce is bubbling steadily.
Remove the foil and continue baking for 12 minutes to lightly brown the top and thicken the sauce.
Remove from the oven and let rest for 10 minutes before slicing and serving.
WW Points Calculation
Russet potatoes (2 lb / 32 oz) – 0.00
Campbell’s Condensed Cream of Chicken Soup (10.5 oz can) – 24.00
Great Value Whole Milk (1 cup) – 7.00
Points Information:
Total Points: 31.00
Servings: 6 servings (about 1 cup / one-sixth of 2-quart casserole)
Points per serving: 5.17
Nutrition Information
Calories: 210
Fat: 6g
Protein: 6g
Carbohydrates: 34g
Sugar: 5g
Sodium: 720mg
I'm waiting for your comments! Enjoy!
