Condensed Cream of Chicken Potato Bake

Made With Condensed Chicken Soup

Perfect alongside a meat or fish dish. Add leeks and onions for an extra flavour boost.

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Cooking Time 30 Minutes

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Serves 4

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Condensed Chicken Soup

Campbell's Soup Vector ArtWork
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  • 800 potatoes, peeled, thinly sliced
  • 295g can Campbell’s Cream of Chicken Condensed soup
  • 1 cup milk
  • ½ cup fresh or ¼ cup dried panko crumbs
  • 3/4 cup grated tasty cheese


  • Step 1

    Preheat oven to 200ᵒC. Lightly grease a 1.5 litre, 20 x 20 cm ovenproof, micro-wave safe dish
  • Step 2

    Evenly layer potatoes in prepared dish. Cover with plastic wrap and microwave for 10 minutes or until potatoes are just tender.
  • Step 3

    Combine soup, milk and salt and pepper. Pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers.
  • Step 4

    Combine breadcrumbs and cheese and sprinkle over potato mixture. Bake for 20 minutes until golden and potatoes are cooked through.

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Last Rated: 18 - 07 - 2024

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Condensed Cream of Chicken Potato Bake

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