1 can cream of chicken soup
3/4 c. milk
1 c. shredded American or Cheddar cheese
4 med. potatoes, pared & thinly sliced
2 tbsp. finely chopped onion
1 1/2 tsp. salt
Dash pepper
1 tbsp. butter
1/2 tsp. minced parsley

Combine chicken soup, milk, 1/2 cup cheese, potatoes, onion, salt and pepper; mix. Pour into shallow 2 quart casserole; dot with butter. Sprinkle remaining cheese and parsley over the top. Center casserole on the grill; cover and bake 1 hour and 15 minutes. Serves 4-6.