AU GRATIN CHICKEN BAKE
Cheddar just makes dinner better. This convenient ingredient combo can be on the table in less than an hour for family or friends!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.
- Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
- Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.
Nutrition Facts : Calories 500, Carbohydrate 37 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 6 g, TransFat 3 g
JACKIE'S CHICKEN
A friend of mine gave this to me quite some time ago and she called it "Kerri's Chicken" because her name was Kerri and I am not sure where this comes from but I decided to call it "Jackie's Chicken". The flavor of this is outstanding! :)
Provided by momof3rjc
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut roasted red peppers and artichoke hearts in small pieces.
- Cut chicken in pieces.
- Mix dressings according to package directions.
- Mix all ingredients together and marinate for 6 hours.
- Pour all of the ingredients in a baking dish and cook for 1 hour on 350 degrees.
- Serve over rice, linguine, or a pasta of your choice!
Nutrition Facts : Calories 313.5, Fat 16.3, SaturatedFat 4.3, Cholesterol 96.8, Sodium 807.2, Carbohydrate 7.4, Fiber 3.1, Sugar 1.1, Protein 34.5
JACKIE'S EASY AU GRATIN CHICKEN BAKE
My friend Jackie sent me this recipe to try. It sure looks like one I would love! If you try it before I do, let me know how it came out.
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400.
- Spray 11x7" baking dish, or 2 quart casserole with cooking spray.
- Spread broccoli in baking dish.
- Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in a medium bowl.
- Stir in milk.
- Spread over broccoli.
- Place chicken breast halves on potato mixture.
- Bake uncovered for 30 minutes.
- Place cheese slices on chicken.
- Sprinkle with topping.
- Bake 3-5 minutes longer, or until cheese is
- melted, and juice of chicken is no longer pink when centers of thickest pieces are cut.
- Let stand 5 minutes, or until sauce is as
- thick as desired.
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
CHICKEN AU GRATIN BROCCOLI BAKE
Cheesy au gratin potatoes. Fresh broccoli. Tender baked chicken. What's not to like about this simple weeknight dish?
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 5 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Combine boiling water, milk, Seasoned Potatoes and broccoli in 13x9-inch baking dish; top with chicken. Reserve Cheese Sauce for later use.
- Bake 30 minutes or until chicken is cooked through. Remove chicken from baking dish; cover to keep warm.
- Stir Cheese Sauce into potato mixture; top with chicken.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 7 g, Protein 31 g
CHICKEN AND PEAS AU GRATIN CASSEROLE
Two words: yummy, easy!
Provided by ajo263
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
- Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. Layer the peas and chicken atop the bread layer.
- Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
- Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 24.8 g, Cholesterol 103.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 29.6 g, SaturatedFat 12.8 g, Sodium 994.5 mg, Sugar 7.2 g
WARM CHICKEN TORTELLINI AU GRATIN
This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.
Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
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