1. 4 cups peeled/diced potatoes or 2 cans potatoes, drained, rinsed and diced
2. 1 cup self-rising flour*
3. 1 tablespoon buttery spread
4. 2 teaspoons garlic, crushed
5. 2 onions, diced
6. 2 cups skim or one percent milk
7. 3/4 cup egg mix (no water added)
8. 1 cup fresh zucchini, chopped
9. 1 cup sliced mushrooms
10. 1 cup cheese
11. 1 cup cooked boneless chicken, diced or 1 can chicken, drained

1. Place potatoes in a medium saucepan with enough water to cover. 
2. Bring to boil, and cook 10 minutes, or until tender but firm, drain.
3. Melt buttery spread in a medium skillet over medium heat. Sauté garlic and onions until tender.
4. In a small mixing bowl, mix the flour, milk and egg mixture.
5. In a medium mixing bowl, mix potatoes, garlic and onions, flour mixture, zucchini, mushrooms, cheese and chicken.
6. Transfer to a baking dish.
7. Bake for 25 minutes until the top is lightly browned.

Calories: 300
Fat: 11 g
Cholesterol: 215 mg
Sodium: 640 mg
Carbohydrate: 30 g
Dietary fiber: 2 g
Protein: 20 g