|Cream of chicken soup||1 Can (10 oz)|
|Whole milk/Low fat milk||1 Can (10 oz)|
Preheat oven to 350°.
Peel potatoes; wash and slice.
Arrange slices in a buttered 9-inch casserole dish.
Salt lightly, if desired.
In a blender, mix together the cream of chicken soup and a can of whole or low-fat milk for a few seconds.
Pour soup mixture over potato slices.
Bake uncovered for about 1 hour and 15 minutes, or until potatoes test done with fork.