Chicken and Potatoes Au Gratin
- Yield: 6 servings
Ingredients
- 1-- broiler-fryer chicken, cooked, skinned, boned, broken into pieces
- 1/2cup chicken broth
- 1clove clove garlic, halves
- 4-- Yukon gold potatoes, sliced thin
- 1/4teaspoon salt
- 1/4teaspoon pepper
- 3/4cup nonfat dairy sour cream
- 3/4cup skim milk, divided
- 1small onion, minced
- 3tablespoons chopped pimento
- 1teaspoon prepared mustard
- 2tablespoons fresh lemon juice
- 2tablespoons grated Romano cheese
- 2tablespoons light butter-flavored margarine, melted
- 1cup whole wheat bread crumbs
Instructions
- Mix broth with cooked chicken. Spray 2-quart shallow baking dish with vegetable cooking spray. Rub dish with garlic halves; then mince garlic and place in small bowl. Add to garlic, sour cream, 1/4 cup of the milk, onion, pimento and mustard; stir to mix well. Sprinkle potatoes with salt and pepper. In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken and half of the sour cream mixture. Repeat layers and then top with remaining 1/3 of the potatoes. Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano cheese. Mix together margarine and bread crumbs; spread all over. Bake in 375°F. oven about 1 hour or until potatoes are tender.