Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sultan chicken broccoli potato au gratin. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Thick slice potato (like large coins) -boil until tender. Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!
Sultan Chicken Broccoli Potato Au Gratin is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sultan Chicken Broccoli Potato Au Gratin is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook sultan chicken broccoli potato au gratin using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Sultan Chicken Broccoli Potato Au Gratin:
- Get boneless chicken breast
- Take 1 large potato
- Take head broccoli -rinsed & chopped
- Prepare cream of broccoli can soup
- Prepare cheddar broccoli powdered soup mix (optional)
- Make ready chopped onion
- Prepare curry
- Take fenugreek
- Get citric acid (limesalt)
- Prepare tumeric
- Get mozzarella
This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus. Gratin using any kind of vegetable is always considered a classic of French cooking. To be a gratin it must be a baked dish but distinctively must have a light. This broccoli and potato gratin can be made individually in moulds for an extra fancy presentation.
Steps to make Sultan Chicken Broccoli Potato Au Gratin:
- Thick slice potato (like large coins) -boil until tender
- Heat mix cream of broccoli/cheddar broccoli soup mix & water (min 10 min)
- Slice chicken semi-thin, add to hot olive oil & onion in skillet (seasoning with pinches of limesalt, curry, & fenugreek. -optional pinches of turmeric for color)
- In a casserole dish, layer soup mix, broccoli, potato, chicken, and mozzarella. Leaving mozzarella as final topping
- Bake at 375 for 30 min, or until cheese is bubbling brown
- We serve in bowls with French baguette or fresh khubz
- Our casserole dish was already overflowing with plenty of extra left over ingredients. We layered in another casserole dish and fridge stored for cooking the next day. The flavors really developed overnight, and it was AMAZING(!!!!) lunch dish.
Peel potatoes and. them with a potato masher and beat in Boil chicken in water for . baking dish. Serve with salad and garlic bread. How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have one, but I never bother.
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