1 can cream of chicken soup
1 pt. sour cream
1 c. shredded sharp cheese
1/2 c. chopped onion
3 tbsp. parsley
7 potatoes
1 c. crushed corn flakes

Mix soup, sour cream, 1/2 cup cheese, onion and parsley. Cover tightly and refrigerate for 1 to 2 hours. Boil potatoes - cut into slices. In 9 x 13 casserole arrange layer of potatoes. Pour 1/2 sauce over potatoes. Sprinkle with remaining cheese. Repeat layers. Top with corn flakes. Bake 30 to 40 minutes at 350 degrees. Serves 6.