POTATO CHIP CASSEROLE

8 med. potatoes, boiled and cooled
1 can cream of chicken soup
2 cups sharp cheddar cheese, grated
1 bunch scallions, chopped
1-1/2 cups sour cream
2 tablespoons butter
salt and pepper to taste
2 cups kettle potato chips, crushed

Wash potatoes, boil with the skins on until done. Set aside to cool.
In a large bowl, slice potatoes 1/8-1/4-inch thick. Add the cream of chicken soup, cheese, scallions, sour cream, butter and salt and pepper. Mix well. Spray a 9x13-inch baking dish with nonstick cooking spray. Pour potato mixture into the baking dish.

Bake at 350° for 40 minutes. Remove from oven and sprinkle the crushed potato chips over top of the potatoes. Bake for an additional 15 minutes.