5 large peeled and chopped potatoes
1 (10 oz.) cream chicken soup
1/2 cup dairy sour cream
4 oz. softened cream cheese
2 tbsp. softened butter
3/4 cup shredded cheddar cheese
1/4 cup sliced green onion
1/4 cup milk
1 tbsp. dried parsley flakes
1/4 tsp. garlic salt
1/4 tsp. pepper

Cook potatoes in boiling water for 10 to 12 minutes or till tender. Drain. Rinse with cold water. Drain again.

In a large mixing bowl, stir together the soup, sour cream, cream cheese, and butter. Add 1/4 cup of the cheese, 3 tablespoons of the green onion, milk, parsley, garlic salt, and pepper. Stir mixture to combine. Stir in the cooked potatoes. Transfer mixture to a 2-quart shallow casserole baking dish.

Bake uncovered in a 350°F oven for 30 to 35 minutes or till heated through. Sprinkle with remaining cheese. Bake 5 minutes more or till cheese melts. Sprinkle with remaining green onion.

VARIATION:

For a lite recipe, the following substitutions should be made:

reduced sodium cream of chicken soup
reduced calorie sour cream
light cream cheese
1/2 of a 1/2 oz. pkg. butter flavoring mix
reduced fat cheddar cheese
skim milk

Enjoy!