Chicken Potato Au Gratin

"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 works with most any kind."
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Ready In:
1hr 15mins




  • Spray a casserole dish with vegetable cooking spray.
  • 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.
  • In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
  • Sprinkle potatoes with salt and pepper.
  • Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
  • Repeat layers and then top with remaining third of the potatoes.
  • Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
  • Mix the butter with the bread crumbs and sprinkle over the top.
  • Bake in 375 degree oven about 1 hour, or until potatoes are tender.

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  1. This recipe just didn't work. I did everything as written and had to cook it an hour and a half and the potatoes were still raw and very dry. I think this recipe lacked moisture. I sliced my potatoes VERY thin but they were dry and raw. It seemed something about this recipe was missing. Maybe it was supposed to be covered.... I don't know. I had to throw it away and make something else for dinner.


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