POTATO TOPPERS Contributor: Becki Serves: 1
Ingredients:
2 medium russet potatoes 1 chicken breast (boneless,skinless) 1 small can corn or 1 cup 1 cup chopped broccoli( or any vegetable) salt and pepper to taste	1 tsp tarragon, or curry, or dill 4 tbl non fat low cal margarine 1 can cream of mushroom, or cream of chicken soup. 1/2 soup can water 1 cup chopped green onions
Cooking Instructions:
Bake the potatoes until soft. Dice the chicken breast and brown in hot skillet that has been sprayed with a non stiick cooking spray. Transfer chicken to soup mixture. While potatoes are baking, mix the veggies with the soup and water and seasoning. Simmer the soup mixture and veggies for 15 minutes. When potatoes are done, split in half, add 2 tbl of the margarine, salt and pepper to taste. Spoon about 1 cup of the soup mixture over each potato, then sprinkle green onions over the top and serve.
Serving Suggestions:
Nutrition Facts:
CALORIES 403; FAT 6 g; PROTEIN 35 g; CARBS 49 g; FIBER 7 g; CHOL 69 mg; IRON 3 mg; SODIUM 512 mg; CALC 72 mg Serving size 1 potato