Rosemary Potatoes with Chicken

Rosemary Potatoes with Chicken

By David Sylvester

Ingredients:

2 large baking potatoes

Fresh rosemary sprigs

Sharp cheddar cheese

Salt

Pepper

3 teaspoons butter

¾ cup evaporated milk

Garlic Powder

I can white chicken meat

1 Demarle flower mold

Preparation- break the leaves off a rosemary sprig placing on bottom of Demarle flower mold about 2 teaspoons worth.

Put down a layer of sharp cheddar cheese about ¼ cup finely graded

Peel and thinly slice 1 potato, place a layer of potatoes on top of cheese sprinkle with salt, pepper and garlic.

Crumble 1 can of white chicken meat on top of potato.

Add another layer of finely grated cheese, add the other remaining sliced potato  pieces salt, pepper and  garlic powder, top with another layer of cheese.

Pour  the canned milk over the potato, and cheese mixture.

Bake at 350° F for 45 minutes

Let stand for 15 minutes before turning out.