Chicken and Potatoes Au Gratin

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
1 small onion, minced
3 tablespoons chopped pimento
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
2 tablespoons 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. Makes 6 servings.

Source: National Chicken Council