Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, sultan chicken broccoli potato au gratin. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Sultan Chicken Broccoli Potato Au Gratin is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook sultan chicken broccoli potato au gratin using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sultan Chicken Broccoli Potato Au Gratin:
- Prepare boneless chicken breast
- Make ready large potato
- Prepare broccoli -rinsed & chopped
- Get cream of broccoli can soup
- Prepare cheddar broccoli powdered soup mix (optional)
- Make ready chopped onion
- Take curry
- Prepare fenugreek
- Get citric acid (limesalt)
- Make ready tumeric
- Prepare 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.
Instructions 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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