8-9 med. potatoes
1 bay leaf
1/4 c. melted butter
1 can cream of chicken soup
1 1/2 c. dairy sour cream
3 green onions, chopped
2 c. (1/2 lb.) grated sharp Cheddar cheese
1/2 c. crushed potato chips or corn flakes

Cook potatoes in boiling salted water with bay leaf until just barely tender. Cool a little and slice or dice. Discard bay leaf. Add butter to cream of chicken soup and stir until smooth. Blend in sour cream and green onions. Save 1/2 cup grated cheese. Blend 1 1/2 cup grated cheese with soup and sour cream mixture.

Pour soup mixture over diced potatoes and stir gently. Pour into greased 2 1/2 quart casserole. Bake uncovered for 30 minutes in 350 degree oven. Combine remaining 1/2 cup cheese and crumbs. Sprinkle on top of casserole. Bake for 10-15 minutes longer.