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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Instead of rice, this chicken casserole uses potatoes. I buy the rotisserie chicken from the grocery store to cut back on time. Substitute another cheese if you like...it works with most any kind. Ingredients:
1 store-bought rotisserie-cooked chicken |
1 teaspoon garlic, minced |
1 cup sour cream |
3/4 cup milk |
1 small onion, minced |
1 cup peas, frozen |
1 teaspoon mustard |
4 medium potatoes, sliced thin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup romano cheese, grated |
2 tablespoons butter, melted |
1 cup breadcrumbs |
Directions:
1. Spray a casserole dish with vegetable cooking spray.
2. Now, get ready to tear that bird apart! Take off the skin and separate the meat from the bones, tearing into bite-sized pieces. Set aside.
3. In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
4. Sprinkle potatoes with salt and pepper.
5. Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
6. Repeat layers and then top with remaining third of the potatoes.
7. Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
8. Mix the butter with the bread crumbs and sprinkle over the top.
9. Bake in 375 degree oven about 1 hour, or until potatoes are tender.
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