AU GRATIN CHICKEN CHOWDER
Everyone will want more of this quick and robust chowder. The flavor is unbeatable! Use up canned corn and packaged potatoes for an easy meal. -Ella Eberly, Englewood, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are tender, stirring occasionally., Reduce heat. Stir in the chicken, evaporated milk and bacon; heat through. Discard bay leaf.
Nutrition Facts : Calories 451 calories, Fat 20g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 1162mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 30g protein.
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
Steps:
- Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
- In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
CHUNKY CHICKEN CHOWDER
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
- Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
- Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
CHICKEN AU GRATIN CHOWDER
Number Of Ingredients 9
Steps:
- Add potatoes with the contents of sauce mix, onion, water, broth and corn to a large pot. Cook uncovered, over medium heat for 15-20 minutes, or until the potatoes are tender.
- Reduce heat and stir in chicken, milk, evaporated milk, and bacon. Heat thoroughly and serve.
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
CHICKEN AU GRATIN
This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 450 degrees.
- Set oven rack to center position.
- Butter a baking dish (large enough to hold casserole).
- For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
- Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
- Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
- Blend in grated cheese and green onions, stir until blended.
- Set sauce aside.
- In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
- Top with carrots and green beans.
- Cover with half of potato slices.
- Then pour half of the remaining cheese sauce over the carrots and beans.
- Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
- Sprinkle top with grated cheddar cheese.
- Bake in the center of oven for 40-45 mins.
CHICKEN AND POTATO CHOWDER
This engine-revving chowder is quick and cheesy and so easy to serve before or after your favorite auto race.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat uncooked Potatoes, Sauce Mix, Au Gratin Cheese Sauce Topping, corn, water, milk and chicken to boiling in 4-quart Dutch oven, stirring constantly; reduce heat.
- Cover and simmer about 15 minutes or until potatoes are tender.
- Stir in Cheddar cheese; sprinkle with bread crumb Topping. Scoop out inside of each dinner roll to make bread bowl. Serve chowder in bread bowls.
Nutrition Facts : Calories 610, Carbohydrate 79 g, Cholesterol 70 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving (1 1/3 cups chowder and 1 roll), Sodium 1730 mg
POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME
Pair your lamb roast with a delicious potato gratin and broiled asparagus.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Adjust oven rack to lowest position. Heat oven to 350 degrees.
- With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
- Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
- Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
- Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 27 g, Fat 9.5 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 9.4 mg, Sugar 1.2 g
CHICKEN AU GRATIN CASSEROLE
A comfort meal. If you love cheese, you'll love this one. Source: Dairy Farmers of Canada. For a change of taste, shred Canadian Gruyere, Canadian Oka or Canadian Colby. These cheeses are all great substitutes for Canadian Havarti.
Provided by Baton Twirling
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt half the butter in a large casserole over medium heat, add chicken and brown on both sides.
- Pour in wine and chicken broth, add tarragon, cloves, onion, garlic, salt and pepper.
- Bring to a boil over high heat.
- Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender.
- Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta.
- Drain and set aside.
- Remove the chicken from the casserole and cut into dices.
- Keep warm.
- Mix together the second half of butter and the flour.
- Stir in mixture to remaining juices in casserole.
- Bring to a boil over medium heat, stirring constantly.
- Remove from heat, gently stir in tortiglioni, broccoli and chicken dices.
- Pour in ovenproof dish, top with shredded Canadian Havarti cheese and breadcrumbs.
- Cook in the oven at 350 ºF (180 ºC) for 8 to 10 minutes, until golden brown.
- Serve hot.
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
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