Sultan Chicken Broccoli Potato Au Gratin
Sultan Chicken Broccoli Potato Au Gratin

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sultan chicken broccoli potato au gratin. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sultan Chicken Broccoli Potato Au Gratin is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Sultan Chicken Broccoli Potato Au Gratin is something that I have loved my entire life.

Sultan Chicken Broccoli Potato Au Gratin. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole.

To get started with this particular recipe, we must prepare a few ingredients. 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:
  1. Get boneless chicken breast
  2. Take 1 large potato
  3. Prepare head broccoli -rinsed & chopped
  4. Make ready cream of broccoli can soup
  5. Prepare cheddar broccoli powdered soup mix (optional)
  6. Get chopped onion
  7. Make ready curry
  8. Take fenugreek
  9. Make ready citric acid (limesalt)
  10. Take tumeric
  11. Take mozzarella

Slice chicken semi-thin, add to hot olive oil & onion in skillet (seasoning with pinches of limesalt, curry, & fenugreek. -optional pinches of turmeric for. Chicken, Mushroom and Broccoli Au Gratin is a twist to the classic Potato Au Gratin which is a French dish. Chicken, Mushrooms and Broccoli are stir fried in herbed butter and then layered in a baking dish with white creamy sauce. It is then topped with bread crumbs and cheese and then baked until you get a nice brown layer at the top.

Instructions to make Sultan Chicken Broccoli Potato Au Gratin:
  1. Thick slice potato (like large coins) -boil until tender
  2. Heat mix cream of broccoli/cheddar broccoli soup mix & water (min 10 min)
  3. 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)
  4. In a casserole dish, layer soup mix, broccoli, potato, chicken, and mozzarella. Leaving mozzarella as final topping
  5. Bake at 375 for 30 min, or until cheese is bubbling brown
  6. We serve in bowls with French baguette or fresh khubz
  7. 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.

Heat just to boiling, stirring occasionally. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Arrange sliced potatoes in the bottom of baking dish. Season liberally with salt and pepper. Arrange chicken tenders over the top of the potatoes and top with sliced onions.

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