3/4 c. milk
1 can cream of chicken soup
4 c. 1/8 inch sliced potatoes (about 4 medium)
1 c. Cheddar cheese, shredded
1/4 c. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper

Gradually stir milk into soup in 2 quart casserole. Stir in remaining ingredients. Cover tightly and microwave on high for 10 minutes. Stir. Cover and microwave until potatoes are tender, about 10 to 15 minutes longer. Stir. Sprinkle with Parmesan cheese if desired.