French Onion Chicken and Potato Bake

1 Pound Boneless/Skinless Chicken Breasts, cut into bite size pieces
1 Pound Potatoes (about 3 medium), unpeeled and cut into chunks
1 (10 oz.) Can Campbell's French Onion Soup
1/4 teaspoon Garlic Powder
Pepper to Taste

Preheat oven to 350 degrees. Season the chicken with garlic powder and pepper; brown in a skillet that has been sprayed with non-stick cooking spray. Place the chicken into an 8-inch square baking dish that has been sprayed with non-stick cooking spray. Place the potato chunks on top of the chicken, and then pour the soup over the potatoes. Sprinkle with pepper. Cover with foil and bake for 40-50 minutes or until potatoes are tender.

Serves: 4 (approx. 1 1/4 Cups Each)
Per Serving: 250 Calories; 4g Fat (14.3% calories from fat); 29g Protein; 24g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 578mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat. WWP: 5 (www.AimeesAdventures.com)