Bonnie Atchison lives in Columbiana and said the dish may also be served as a one-dish dinner with a diced, cooked chicken breast added to the casserole, and that the dish is best served with a tossed green salad.

1 large package of frozen shredded potatoes

1 large can Cream of Chicken soup

1 large sweet onion

1 large package of shredded sharp cheddar cheese

4 tablespoons butter or margarine

1 tsp. salt

1 tsp. pepper

Coat large casserole dish with butter or margarine and place one-half of potato package in dish. Slice onion and separate rings over the top of potatoes. In separate pan or bowl, place chicken soup adding one can of water. Beat the soup until it is smooth with no clumps except the pieces of chicken. Pour one-half of soup mixture over the potatoes. Next layer the potatoes, onions and soup until the dish is three-quarters full. Place the cheese on top of the casserole. Preheat the oven to 325 degrees and cook casserole for 30 minutes. Add five minutes if potatoes do not look fully cooked