1 can cream of chicken soup
1/2 c. milk
1/3 c. light cream
1/2 c. shredded Swiss cheese
1/2 c. water
2 tbsp. grated Parmesan cheese

Combine all ingredients except potatoes in saucepan. Heat until cheese melts, stir often. Serve over baked potato. If any dressing is left over, refrigerate.