Low-Fat Potato Chicken Casserole - cooking recipe

Ingredients

2 large potatoes, peeled and cut into cubes
3 or 4 stalks celery, cut in small pieces
3 Tbsp. chicken broth granules
1 medium onion, minced
3 boned, skinless chicken breasts, cut into large pieces
1 small bottle pimento
1 tsp. thyme
4 slices American cheese or low-fat aged chopped cheese
salt and pepper to taste
2 Tbsp. cornstarch (I use scant)
1/2 c. skim milk
1/2 c. nonfat powdered milk

Preparation

Cook potatoes until 2/3 done; barely cover with water to cook. Saute chicken in nonstick frypan sprayed lightly with Pam.
Cook until done, adding onion and celery last stage of cooking.
Add to potatoes; add also spices and cheese.
Mix milk and cornstarch together; add to rest of mixture.
Bring slowly to a boil.
Place in casserole dish; sprinkle with turmeric.