Chicken Potato Au Gratin

• store-bought rotisserie-cooked chicken1
• garlic↗1 teaspoon

  minced

• sour cream↗1 cup
• milk↗3⁄4 cup
• small onion↗1

  minced

• peas↗1 cup

  frozen

• mustard↗1 teaspoon
• medium potatoes↗4

  sliced thin

• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• romano cheese↗1⁄4 cup

  grated

• butter↗2 tablespoons

  melted

• breadcrumbs↗1 cup

Step-by-step instructions

1. 1

   Spray a casserole dish with vegetable cooking spray.

2. 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. 3

   In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.

4. 4

   Sprinkle potatoes with salt and pepper.

5. 5

   Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.

6. 6

   Repeat layers and then top with remaining third of the potatoes.

7. 7

   Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.

8. 8

   Mix the butter with the bread crumbs and sprinkle over the top.

9. 9

   Bake in 375 degree oven about 1 hour, or until potatoes are tender.