Portion Size: 1 Potato with 3 oz. chicken, ½ c. cheese sauce and ½ c. broccoli  

Yields: 8 servings

Ingredients	Notes:
8 Medium Baking Potatoes	Scrub and trim
2 lbs. cooked and diced chicken breasts
4 cups broccoli flowerets	Wash and trimmed
3 cups low salt chicken or vegetable broth
1 cup diced carrots	Wash, peel and trim
1 teaspoon salt
½ teaspoon black pepper
4 cups shredded low fat cheddar cheese
1(14 oz.) can evaporated fat free milk
¼ cup flour
2 tablespoon margarine

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Pre heat oven to 400° F
2	Wrap potatoes in foil. Pierce with fork 2-3 times
3	Bake in oven for 1 hour or until tender
4	Steam broccoli in microwave.
5	In medium saucepan, melt margarine over medium high heat
6	Add carrots and cook until tender.
7	Add flour and toss to coat flour.
8	Stir in chicken broth, salt, pepper and evaporated milk. Bring to boil.
9	Reduce heat.  Add cheese 1 cup at a time and stir until melted. Add chicken.	Temperature check must reach 165 °F degrees
10	Spilt open baked potato. Top with broccoli and then cheese sauce. Serve hot.