Sultan Chicken Broccoli Potato Au Gratin. Embrace The Cheesiness Of Velveeta Recipes! Sultan Chicken Broccoli Potato Au Gratin Inspired by Chef Ahmad's YouTube cooking channel, with a Sultan twist. Sultan Chicken Broccoli Potato Au Gratin.
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. You can cook Sultan Chicken Broccoli Potato Au Gratin using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Sultan Chicken Broccoli Potato Au Gratin
- You need of boneless chicken breast.
- Prepare 1 of large potato.
- Prepare head of broccoli -rinsed & chopped.
- It's of cream of broccoli can soup.
- Prepare of cheddar broccoli powdered soup mix (optional).
- It's of chopped onion.
- Prepare of curry.
- Prepare of fenugreek.
- Prepare of citric acid (limesalt).
- It's of tumeric.
- It's of mozzarella.
While the potatoes are cooking, heat a large nonstick skillet over medium heat. Add the chicken and season with salt and pepper. Arrange sliced potatoes in the bottom of baking dish. Season liberally with salt and pepper.
Sultan Chicken Broccoli Potato Au Gratin instructions
- 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..
Arrange chicken tenders over the top of the potatoes and top with sliced onions. Season liberally with salt and pepper. On high heat, cover and heat until boiling. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Stir in potatoes, sauce mix, water and pepper.
