Potatoes are a staple of most Amish gardens. As long as the soil and growing conditions are optimum, most Amish will grow potatoes in their gardens at some point. They are just so versatile. And, of course, some states are more potato-friendly than others.
🥔 Potato Insights
An Amish woman in Indiana talked about potatoes in her family and their role in feeding everyone:
Suppers when I was a small girl were simple. Potatoes were always a staple. Peeled, sliced fresh potatoes always taste good in the morning. My husband likes those. If you are looking for a change of pace from mashed potatoes or potatoes in their jackets, this casserole is a good one. We grow our own potatoes and they are always good to eat when dug from one's own garden. But we buy our winter supply from our friends who grow sand-grown potatoes. Our friends have very sandy soil in Ohio. I think the potatoes grown in the sandy soil taste better. I also really like the red potatoes. They have sort of a sweeter taste. We usually buy around 1000 pounds which will last us from fall to spring. The potatoes are stored in the cellar in crates or in gunnysacks. Enjoy this recipe!
📋 Step-By-Step Chicken and Potato Casserole
By all means, if you have access to fresh potatoes and would rather use those, diced them up and enjoy! But if you want to save time and cut corners, you can do what my parents did and buy frozen shredded potatoes. It still turned out very well that way.
My parents used frozen cubed chicken and shredded potatoes.
I love the flavor that the sour cream adds to this dish. And, again, most Amish would probably have access to their own homemade sour cream. But you can use the store-bought kind.
Bake in a glass dish and take it out of the oven when it looks golden brown like this.
Serve with a vegetable and maybe some garlic bread and it is a delicious, simple supper!
🍗 More Amish Chicken Recipes
Brown Sugar and Garlic Chicken
Alma Miller's World's Best Chicken
🖨️ Full Recipe
Delicious Amish Chicken and Potato Casserole
Ingredients
- 2 pounds sliced potatoes, cooked and shredded
- 2 cups chicken, diced and cooked
- one can homemade chicken soup or cream of chicken soup
- ½ cup butter, melted or browned
- 2 cups melting cheese
- 1 teaspoon salt
- 2 cups sour cream
- ½ cup chopped onion (optional)
- 1 package crushed crackers, optional
Instructions
- Preheat oven to 350.
- Mix potatoes, chicken, soup, butter, cheese, salt, sour cream, and onion in a large mixing bowl.
- Spoon into a two-quart casserole or glass baking pan
- Sprinkle cracker crumbs on top
- Bake at 350 for 40 minutes or until golden.
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