5 lg. potatoes, peeled & chopped
1 (10 3/4 oz.) cream of chicken soup
4 oz. light cream cheese
3/4 c. Cheddar cheese, shredded
1/4 c. green onions, sliced
1/2 c. sour cream
1 tbsp. butter
1/4 c. skimmed milk
1 tbsp. parsley flakes
1/4 tsp. garlic salt
1/4 tsp. pepper

Cook potatoes. Drain. Rinse with cold water and drain. Mix together soup, sour cream, cream cheese and butter. Add 1/4 cup Cheddar cheese, 3 tablespoons green onion, milk, parsley, garlic salt and pepper. Stir. Stir into potatoes. Put in 2-quart shallow casserole dish. Bake uncovered at 350 degrees for 30 to 35 minutes. Sprinkle with remaining cheese. Bake 5 minutes. Sprinkle with remaining onion.