Low-Fat Broccoli-Potato Casserole

• 4 md. 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 tbsp. Molly McButter (butter substitute)
• 2 slices turkey bacon, cooked and crumbled
• 1 md. onion, sliced
• Salt and Pepper, to taste
• 1/2 cup crushed baked potato chips

1. Preheat oven to 375F.
2. Cook potatoes, covered, in the microwave for 8-9 minutes on high power, or until they are tender.
3. Spray 11x7-inch casserole dish with nonstick cooking spray.
4. In medium bowl, combine chicken broth, soup, sour cream, milk, and butter substitute; mix well.
5. Line bottom of casserole dish with 1/3 of the potato slices.
6. Then add bacon pieces.
7. Add another 1/3 of the potatoes and half of the soup mixture.
8. Add sliced onions.
9. Add the remaining 1/3 of the potatoes, salt, and black pepper to taste.
10. Pour on remaining soup mixture.
11. Cover and bake for 1 hour.
12. Top with crushed potato chips the last 15 minutes of baking.

potatoes, chicken broth, broccoli soup, sour cream, milk, mcbutter, turkey bacon, onion, salt, potato chips

Taken from www.foodgeeks.com/recipes/785 (may not work)