4 medium potatoes, peeled and sliced
1 cup fat-free chicken broth
1 can (10 3/4 oz.) Campbell’s Healthy Request cream of broccoli soup
1/3 cup fat-free sour cream
1/2 cup evaporated skim milk
1 tablespoon Molly McButter (butter substitute)
2 slices turkey bacon, cooked and crumbled
1 med. onion, sliced
Salt and Pepper to taste
1/2 cup crushed baked potato chips
Preheat oven: 375 F
Cook potatoes, covered, in the microwave for 8-9 minutes on high power, or until they are tender.
Spray 11X7 inch casserole dish with nonstick cooking spray. In medium bowl, combine chicken broth, soup, sour cream, milk, and Molly McButter and mix.
Line bottom of casserole dish with 1/3 of the potato slices. Then add bacon pieces. Add another 1/3 of the potatoes and half of the soup mixture. Add sliced onions. Add the remaining 1/3 of the potatoes, salt, and black pepper to taste. Pour on remaining soup mixture. Cover and bake at 375 F for 1 hour. Top with crushed potato chips the last 15 minutes of baking.
Makes 8 servings.
Grams of fat per serving: 2
Calories per serving: 196