Chicken and Potatoes Au Gratin

  • Yield: 6 servings


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


  1. 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.