Recipe

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• 4 cups cooked chicken, broken into pieces
• 1/2 cup chicken broth
• 1 clove garlic
• 3 large potatoes, sliced thin
• 2 cups broccoli florets (optional)
• 1/4 tsp salt
• 1/4 tsp pepper
• 3/4 cup sour cream
• 3/4 cup milk, divided
• 1 small onion, minced
• 1 tsp prepared mustard
• 2 tbsp lemon juice
• 2 tbsp grated romano cheese
• 2 tbsp margarine, melted
• 1 cup breadcrumbs

• 1 Mix broth with cooked chicken.
• 2 Butter 2-quart shallow baking dish.
• 3 Mince garlic and place in small bowl.
• 4 Add to garlic, sour cream, 1/4 cup milk, onion, and mustard; stir.
• 5 Sprinkle potatoes with salt and pepper.
• 6 In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken and broccoli and half of the sour cream mixture.
• 7 Repeat layer and then top with potatoes.
• 8 Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano cheese.
• 9 Mix together margarine and bread crumbs; spread all over.
• 10 Bake in 375°F.
• 11 oven about 1 hour or until potatoes are tender.