1 broiler-fryer chicken,
cooked, skinned, boned, broken into pieces
1/2 cup chicken broth
1 clove garlic, halves
4 Yukon gold potatoes, sliced thin
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup nonfat dairy sour cream
3/4 cup skim milk, divided use
1 small onion, minced
3 tablespoons chopped pimento
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
2 tablespoons freshly grated Romano cheese
2 tablespoons light butter-flavored margarine, melted
1 cup whole wheat bread crumbs
Mix broth with cooked
chicken.
Spray 2-quart shallow
baking dish with vegetable cooking spray. Rub dish with garlic
halves; then mince garlic and place in small bowl. Add to garlic,
sour cream, 1/4 cup of the milk, onion, pimento and mustard;
stir to mix well.
Sprinkle potatoes with
salt and pepper.
In prepared baking dish,
place 1/3 of the potatoes; top with half of the chicken and half
of the sour cream mixture. Repeat layers and then top with remaining
1/3 of the potatoes. Pour remaining 1/2 cup of milk all over;
sprinkle with lemon juice and Romano cheese.
Mix together margarine
and bread crumbs; spread all over.
Bake in 375°F. oven
about 1 hour or until potatoes are tender.
