Low Cal Creamy Chicken W/ Potatoes |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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revised low cal oven baked potatoes Ingredients:
2 tablespoons corn oil margarine |
4 1/2 tablespoons unbleached flour |
1 cup de-fatted chicken stock |
3/4 cup nonfat milk |
1/2 teaspoon salt |
1 dash garlic powder |
1 dash pepper |
1/4 cup finely chopped cooked chicken |
6 medium potatoes, peeled and diced (8 cups) |
1/4 cup finely chopped onion |
6 ounces 20% reduced-fat cheddar cheese, shredded |
2/3 cup light sour cream |
1 tablespoon corn oil margarine |
1/2 cup soft whole wheat bread crumbs |
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 .
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