Low Cal Creamy Chicken W/ Potatoes

• 2 tablespoons corn oil margarine
• 4 12 tablespoons unbleached flour
• 1 cup de-fatted chicken stock
• 34 cup nonfat milk
• 12 teaspoon salt
• 1 dash garlic powder
• 1 dash pepper
• 14 cup finely chopped cooked chicken
• 6 medium potatoes, peeled and diced (8 cups)
• 14 cup finely chopped onion
• 6 ounces 20% reduced-fat cheddar cheese, shredded
• 23 cup light sour cream
• 1 tablespoon corn oil margarine
• 12 cup soft whole wheat bread crumbs

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

corn oil margarine, flour, chicken, nonfat milk, salt, garlic powder, pepper, chicken, potatoes, onion, cheddar cheese, light sour cream, corn oil margarine, whole wheat bread crumbs

Taken from www.food.com/recipe/low-cal-creamy-chicken-w-potatoes-183952 (may not work)