3/4 c. milk
1 can cream of chicken soup
4 c.(about 4 med.) potatoes, sliced 1/8 inch
1 c. Cheddar cheese, shredded
1/2 c. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper

Gradually stir milk into soup in 2-quart casserole. Stir in remaining ingredients. Cover tightly. Microwave on high for 10 minutes; stir. Cover and cook until tender, 15 to 20 minutes.