1 can cream of chicken soup
3/4 c. milk
1 c. shredded cheese
4-5 med. potatoes, pared & thinly sliced
2 tbsp. chopped onion
1 1/2 tsp. salt
Dash pepper
1 tbsp. butter
1/2 tsp. minced parsley

Combine soup, milk, 1/2 cup cheese, potatoes, onions, salt and pepper. Pour into 2 quart casserole. Dot with butter. Sprinkle remaining cheese and parsley over top. Cover and bake 1 1/2 hours at 350 degrees or until potatoes are tender. Serve 4 to 6.