4 c. thinly sliced potatoes
1 tsp. salt
1/8 tsp. pepper
1 tbsp. flour
1 tbsp. butter
1 can cream of chicken soup
Milk to make 2 c. liquid with the soup

In a greased 1 1/2 quart casserole put 1/2 of the potatoes. Mix together flour, salt and pepper. Sprinkle part of the flour mixture over the layer of potatoes in the casserole. Dot with half the butter. Make another layer with the rest of the potatoes, flour and butter. Measure the soup and add enough milk to make 2 cups of liquid. Pour over the potatoes. Cover and bake at 350 degrees for 1 hour or until done.