|Cream of chicken soup||1 Can (10 oz)|
|Whole milk/Low fat milk||1 Can (10 oz)|
Preheat oven to 350°.
Peel potatoes; wash and slice.
Arrange slices in a buttered 9-inch casserole dish.
Salt lightly, if desired.
In a blender, mix together the cream of chicken soup and a can of whole or low-fat milk for a few seconds.
Pour soup mixture over potato slices.
Bake uncovered for about 1 hour and 15 minutes, or until potatoes test done with fork.
Serving size: Complete recipe
Calories 825 Calories from Fat 234
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 10 g49.8%
Trans Fat 0 g
Cholesterol 51 mg17%
Sodium 2389.3 mg99.6%
Total Carbohydrates 131 g43.6%
Dietary Fiber 11.4 g45.7%
Sugars 20.5 g
Protein 26 g52.7%
Vitamin A 16.3% Vitamin C 170.9%
Calcium 42.3% Iron 39.7%
*Based on a 2000 Calorie diet