1 c. (10 1/2 oz.) condensed cream of chicken soup (undiluted)
2 c. (8 oz.) Cheddar cheese, shredded
about 2 lb. Russet potatoes, peeled & thinly sliced
1 medium onion, thinly sliced
3/4 c. Ritz crackers crumbs (about 18 crackers)

Preheat oven 425°F. Grease 13 x 9 x 2 inch baking dish. In large bowl, stir together the soup and cheese. With a rubber spatula, fold in the potatoes and onions until thoroughly coated. Scrape into prepared baking dish. Cover with foil.

Bake until potatoes are very tender, about 40 minutes. Remove foil. Sprinkle the top with cracker crumbs.

Bake until the top is golden brown, another 5 to 10 minutes. Let stand 10 minutes before serving.