1 pound chicken Thighs
1 pound Creole Cheese and Chicken, beaten
1 small onion, thinly sliced
1 quart milk
Preheat oven to 350 degrees F (175 degrees C).
Place chicken thighs in a shallow dish and sprinkle creole cheese over all. Seal skillet and place over low heat. Bring to a boil over medium heat, and cook, stirring, until soft (1 to 2 minutes per side). Drain on paper towels.
Place chicken and cheese over thighs of that sort, and place onions and potatoes between both sides of the skillet. When onions are tender, place chicken over the two layers. Sprinkle with milk and drizzle with remaining creole cheese.
Bake uncovered in preheated oven for 30 to 45 minutes, until chicken is no longer pink and the outside of the pot is golden brown.