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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a great way to use leftover roast chicken Ingredients:
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 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup sour cream |
3/4 cup milk, divided |
1 small onion, minced |
1 teaspoon prepared mustard |
2 tablespoons lemon juice |
2 tablespoons grated romano cheese |
2 tablespoons margarine, melted |
1 cup breadcrumbs |
Directions:
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.
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