Low-Fat Potato Chicken Casserole

• 2 large potatoes, peeled and cut into cubes
• 3 or 4 stalks celery, cut in small pieces
• 3 Tbsp. chicken broth granules
• 1 medium onion, minced
• 3 boned, skinless chicken breasts, cut into large pieces
• 1 small bottle pimento
• 1 tsp. thyme
• 4 slices American cheese or low-fat aged chopped cheese
• salt and pepper to taste
• 2 Tbsp. cornstarch (I use scant)
• 1/2 c. skim milk
• 1/2 c. nonfat powdered milk

1. Cook potatoes until 2/3 done; barely cover with water to cook. Saute chicken in nonstick frypan sprayed lightly with Pam.
2. Cook until done, adding onion and celery last stage of cooking.
3. Add to potatoes; add also spices and cheese.
4. Mix milk and cornstarch together; add to rest of mixture.
5. Bring slowly to a boil.
6. Place in casserole dish; sprinkle with turmeric.

potatoes, stalks celery, chicken broth granules, onion, chicken breasts, pimento, thyme, american cheese, salt, cornstarch, milk, nonfat powdered milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811588 (may not work)