5 lg. potatoes, peeled and chopped (7 1/2 c.)
1 (10 oz.) can cream of chicken soup (can be reduced sodium)
1/2 c. sour cream (or lite sour cream)
1/2 of 8 oz. pkg. light cream cheese
1/2 of 1/2 oz. pkg. butter flavor mix (1 tbsp.)
3/4 c. shredded reduced fat sharp Cheddar cheese
1/4 c. sliced green onions
1/4 c. milk (or skim milk)
1 tbsp. parsley flakes
1/4 tsp. garlic salt
1/4 tsp. pepper

Cook potatoes in boiling water for 10-12 minutes or until tender. Drain, rinse in cold water, drain again.

In large bowl stir together the soup, sour cream, cream cheese and butter flavor mix. Add 1/4 cup of shredded cheese, 3 tablespoons green onions, milk, parsley, garlic salt and pepper.

Stir in cooked potatoes.

Put into greased 2 quart casserole or 12 x 7 1/2 x 2 inch baking pan. Bake uncovered 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Makes 10 servings.