Serving Size: 7



     2 1/2  pounds  red potatoes -- diced in small pieces
   1   whole  chicken breast -- boiled, fried without oils or barbecued - diced
      3 cans cream of chicken soup 98% fat free - undiluted
4 cups skim milk
8 ounces frozen corn
4 ounces lowfat cheddar cheese
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon onion powder
1 tablespoon dried parsley flakes


Mix the cans of soup, milk, garlic powder, caynenne pepper, onion powder, dired parlsey, chicken and potatoes together.  Cook on a medium to medium-high heat until the potatoes are just about done.  When the potatoes are almost done, add the corn and the cheese.  Mix and cook for about another 5-10 minutes until well heated through.

Notes :  My brother Chuck is one hard critic when it comes to my lowfat cooking, and he gave me a very big thumbs up on this one.

Serve with a loaf of warm French Bread

Per Serving:  Calories: 278.1;  Fat: 5.7g;  Protein: 17.9g;  Carbs: 39.9g;  Cholest: 31mg;  Sodium: 472mg  

Baby steps.  It all starts with baby steps.