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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, sultan chicken broccoli potato au gratin. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sultan Chicken Broccoli Potato Au Gratin is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Sultan Chicken Broccoli Potato Au Gratin is something that I’ve loved my whole life. They’re fine and they look wonderful.

Sultan Chicken Broccoli Potato Au Gratin recipe. Thick slice potato (like large coins) -boil until tender. 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.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Sultan Chicken Broccoli Potato Au Gratin:
  1. Prepare boneless chicken breast
  2. Take 1 large potato
  3. Get head broccoli -rinsed & chopped
  4. Take cream of broccoli can soup
  5. Get cheddar broccoli powdered soup mix (optional)
  6. Get chopped onion
  7. Get curry
  8. Take fenugreek
  9. Get citric acid (limesalt)
  10. Take tumeric
  11. Make ready mozzarella

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. Chicken, Mushroom and Broccoli Au Gratin is a twist to the classic Potato Au Gratin which is a French dish.

Steps 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.

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. Mix all liquids together and chopped onion. Melt the butter in a large saucepan over medium heat. An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes.

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