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 shallow 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 degree F oven about 1 hour or until potatoes are tender.

Courtesy of the National Chicken Council and U.S. Poultry & Egg Association