Chicken Potato Au Gratin

• 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

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

storebought rotisserie, garlic, sour cream, milk, onion, peas, mustard, potatoes, salt, pepper, romano cheese, butter, breadcrumbs

Taken from www.food.com/recipe/chicken-potato-au-gratin-326659 (may not work)