1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can Cheddar cheese soup
1/2 c. mayonnaise (1/2 soup can)
3 (15 oz.) cans diced potatoes, drained
nonstick cooking spray
paprika

Spray 8 ramekins or other ovenproof dishes with nonstick spray. Set on a baking sheet and set aside. In top of a double boiler or heatproof bowl over simmering water, stir together the cream of chicken soup, Cheddar cheese soup and mayonnaise. Stir well, using a rubber spatula, until the Cheddar sauce has a smooth, airy consistency, about 5 to 8 minutes. Stir the drained potatoes into the sauce. Evenly divide the potato mixture among the prepared ramekins and generously sprinkle the tops with paprika.

Bake in preheated 350°F oven about 20 minutes or until they are bubbly and the paprika darkens a little. Remove the potatoes from the oven and let them stand a few minutes before serving.