potatoes (7 large) cooked whole, peeled and grated or sliced to fill 9x13 pan
cream of chicken soup
1Peel and boil potatoes until soft, grate or slice like chips.
2Combine melted butter and 2 cans of cream of chicken soup. Add 2 cups sour cream, onion, and grated cheese. Once combined, pour over potatoes, stirring gently. Add salt and pepper to taste.
3combine 1/2 stick butter, melted with 1.5 to 2 cups of bread crumbs. Sprinkle on top of potato mixture. Bake at 30 minutes in a 350 degree oven or until hot throughout.
About Linda's Potato Casserole