Creamy Potato Lasagna

1 cup light alfredo sauce
1/2 cup skim milk
2 lbs potatoes, peeled and sliced thin
5 tbsp fat free parmesan cheese
1/4 tsp salt
1/4 tsp pepper
8 oz boneless, skinless chicken breast
1 lb broccoli, chopped fine
6 oz swiss cheese, shredded

Cook chicken breast with salt and pepper; when cool shred or cut into small cubes. Preheat oven to 400. Spray a 13x9 baking pan with cooking spray. Whisk together alfredo sauce and milk till smooth. In another bowl combine broccoli, chicken and 1/2 of cheese; stir to combine. Spread 1/4 cup of sauce on bottom of pan. Layer 1/3 of the potatoes evenly over sauce. Top with 1 tbsp paremesan cheese then 1/3 of broccoli mixture. Repeat layers 2 more times. Top with remaining alfredo sauce, 2 tbsp parmesan and then remaining cheese. Cover and bake for 45 minutes. Lower oven to 350, uncover and bake for 20-25 more minutes or until potatoes are tender. Let lasagna set for 10-15 minutes before serving.

1/6=357 calories/12 g. fat/5 g. fiber