Chicken/potato Au Gratin

This is a great way to use leftover roast chicken

• Ready In: 1 hr 15 mins
• Serves: 6

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.