Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, sultan chicken broccoli potato au gratin. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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. Thick slice potato (like large coins) -boil until tender. I will not make Au Gratin Potatoes from a box mix again! Here is how you achieve that.
Sultan Chicken Broccoli Potato Au Gratin is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sultan Chicken Broccoli Potato Au Gratin is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook sultan chicken broccoli potato au gratin using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sultan Chicken Broccoli Potato Au Gratin:
- Get boneless chicken breast
- Make ready 1 large potato
- Make ready head broccoli -rinsed & chopped
- Take cream of broccoli can soup
- Make ready cheddar broccoli powdered soup mix (optional)
- Get chopped onion
- Prepare curry
- Make ready fenugreek
- Prepare citric acid (limesalt)
- Take tumeric
- Make ready mozzarella
It's comfort food in a casserole dish — tender bits of chicken and broccoli are bathed in cheddar and topped with potatoes au gratin. It's a simple dish, really, but also totally packed with flavor. Can be served with many dishes. A little bit of butter and flour whisked into a sauce pan with a few pinches of salt, pepper, garlic powder and dry mustard made the perfect cream sauce for this Chicken and Broccoli Au Gratin.
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.
Can be served with many dishes. A little bit of butter and flour whisked into a sauce pan with a few pinches of salt, pepper, garlic powder and dry mustard made the perfect cream sauce for this Chicken and Broccoli Au Gratin. Arrange chicken tenders over the top of the potatoes and top with sliced onions. Season liberally with salt and pepper. In a large saucepan, combine half-and-half, bay leaf, nutmeg, thyme, and garlic over medium heat.
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