6 lg. potatoes, peeled and diced
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. reduced calorie sour cream
1/2 of 8 oz. pkg. light cream cheese
3/4 c. shredded reduced fat cheddar cheese
1/4 c. sliced green onion
1/4 c. milk
1 tbsp. dried parsley flakes
1/4 tsp. garlic salt
1 tbsp. dried parsley flakes
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. salt

Cook potatoes in boiling water until done; drain. Rinse and drain with cold water.

In large mixing bowl, stir together soup, sour cream and cream cheese. Add 1/4 cup of the shredded cheese, 3 tablespoon of the green onion, milk, parsley, garlic salt, pepper and salt; stir to combine. Stir in the cooked potatoes. Transfer to 2 quart baking dish. Bake uncovered at 350 degrees for 30 to 35 minutes. Sprinkle with remaining cheese and bake 5 minutes more. Garnish with green onion.