6-8 med. potatoes
3 c. chicken, cubed
1/2 c. sour cream
1/2 tsp. salt
Dash of pepper
1 c. grated cheese
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1 1/2-2 c. milk
4 tbsp. butter
2 1/2 c. cornflakes, crushed

Peel and dice potatoes. Cook on high power, covered, for 10 minutes, stirring every 3-4 minutes until potatoes are tender. Add chicken, sour cream, salt, pepper and cheese. Stir well.

In medium sized glass measuring cup, melt butter; add flour and salt and stir well. Add milk and cook on high for 2-3 minutes, stirring every minute until sauce thickens. Pour sauce over potato mixture and stir well.

Place in 13 x 9 inch pan and spread evenly. Melt butter in small bowl and add crushed corn flakes. Stir well. Sprinkle over the top to cover. Cook on medium power until bubbly and cooked through, about 10-15 minutes. Serves 6. Note: Cream of chicken soup can be used in place of sauce and cubed chicken.