3 pounds potatoes, peeled and cut up (about 6 cups)
1 can (10 3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 cup dairy sour cream
1 package (3-ounce) cream cheese, softened
2 tablespoons butter or margarine, melted
3/4 cup shredded cheddar cheese (3 ounces), divided
1/4 cup sliced green onions (2), divided
1/4 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon pepper
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Let's Make It
1. In a large saucepan cook potatoes, covered, in enough boiling salted water to cover 10 to 12 minutes or until just tender. Drain; rinse with cold water. Drain again.
2. Meanwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the cheddar cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to a 2-quart rectangular baking dish.
3. Bake at 350 degrees F for 25 to 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheddar cheese. Let stand about 5 minutes or until cheese melts. Sprinkle with the remaining 1 tablespoon green onion.