3/4 c. milk
1 (10 3/4 oz.) can cream of chicken soup
4 c. 1/8 inch slices potatoes (about 4 med.)
1 c. shredded Cheddar cheese
1/4 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper

Gradually stir milk into soup in 2 quart casserole. Stir in remaining ingredients. Cover tightly and microwave on high (100%) 10 minutes; stir. Cover and microwave until potatoes are tender, 10 to 15 minutes longer; stir. Sprinkle with Parmesan cheese, if desired.