Chicken Potato Au Gratin - cooking recipe

Ingredients

1 store-bought rotisserie-cooked chicken
1 teaspoon garlic, minced
1 cup sour cream
3/4 cup milk
1 small onion, minced
1 cup peas, frozen
1 teaspoon mustard
4 medium potatoes, sliced thin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup romano cheese, grated
2 tablespoons butter, melted
1 cup breadcrumbs

Preparation

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.