Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 medium Baking potatoes Baked the night before, cooled, and refrigerated
- 1 medium Onion chopped or sliced thin
- 1/2 teaspoon Chicken bouillon granules
- 1 can (10 1/2 oz) Cream of Chicken Soup
- 1/2 cup Milk
- Salt and pepper to taste
- 1 cup Grated cheddar cheese
Preparation
In a small saucepan, place the onion and the bouilllon granules. Add 3/4 cup of water and bring to a boil. Simmer until onions are tender. While the onions are cooking, peel and thinly slice the potatoes, placing them in a large bowl.
Add soup and milk to the onion mixture. Season with salt and pepper,and add 3/4 cup of the grated cheese. Stir until melted. Pour sauce over potatoes and toss until all the potatoes are coated. Transfer the potatoes to a baking dish, sprinkle with the remaining cheese, and cover with foil. Bake at 350 degrees until bubbly (approximately 30 minutes).
