Chicken and Potato Bake

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3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds (use a mandoline slicer to quickly and evenly cut the thin potatoes)

1 large onion, diced

1 stick (8 tablespoons) salted butter, divided

2 cups diced, cooked chicken

Salt and pepper, to taste

1 (10.5 oz) can condensed cream of mushroom soup

1 cup milk

1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)

Optional garnish: chopped fresh parsley

Directions at theseasonedmom.com

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