An easy low fat main course for dinner.

2 med. baking potatoes
2 skinless deboned chicken breast
1 can Campbell's Healthy Request cream of chicken soup or cream of mushroom soup
Salt & pepper to taste

Wrap potatoes in foil without any oil. Bake potatoes in oven for 2-3 hours at 350 degrees or until done. Chop chicken breast into 1/2 inch cubes more or less. Stir fry chicken in non-stick pan with sprinkling of salt. (Do not use any oil or other non-stick sprays. It will work, I promise you.) Dilute soup with 1/2 can water and heat as usual.

After the potatoes are taken out of the oven roll them to soften before unwrapping. Remove foil and break the potato open on plate. Season to taste. Scatter hot fried chicken on the potato and cover with the soup. Add a vegetable such as asparagus, carrots, peas or lima beans as a side dish and enjoy.