Low Cal Creamy Chicken W/ Potatoes Recipe

Directions:

1. Preheat oven to 350 degrees F.
2. Melt 1 1/2 tablespoons of the margrine in a skillet. Add the flour and stir over medium heat for 1 minute. Do not brown.
3. Add chicken stock and milk and using a wire whisk, stir the mixture over medium heat until it comes to a boil.
4. Add the salt, garlic powder, pepper and chicken and continue to cook for one minute more.
5. Spray a large baking dish with non-stick vegetable coating.
6. Mix together the soup mixture, potatoes, onion, pepper, cheese and light sour cream. Spread in baking dish.
7. Melt the remaining 1 tablespoon of margrine in a skillet. Mix with the bread crumbs and sprinkle over the potatoe mixture.
8. Cover and bake for 1 hour .