8 to 10 medium potatoes, peeled and cubed
1 can (10 & 3/4 ounces) condensed cream of chicken soup
3 cups shredded cheddar cheese, divided
1 cup sour cream 3 green onions, chopped
salt and pepper to taste
Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. (Don't over-cook.) Drain and cool. Combine soup, half of the cheese (1&1/2 cups) sour cream, onions, salt and pepper. Stir in potatoes. Place in a greased 9"x13" baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Serves 8-10.
*We like to add cubed ham before baking for a full-meal casserole. These are also wonderful served with a Baked Ham.