Chicken Au Gratin Casserole Food

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CHICKEN AND PEAS AU GRATIN CASSEROLE



Chicken and Peas Au Gratin Casserole image

Two words: yummy, easy!

Provided by ajo263

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
3 cups cubed skinless, boneless chicken
4 cups torn bread pieces
1 cup shredded Cheddar cheese
¼ cup butter, melted
2 cups frozen peas
¼ cup butter
½ cup all-purpose flour
3 cups milk
2 teaspoons salt
½ teaspoon black pepper

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

AU GRATIN CHICKEN BAKE



Au Gratin Chicken Bake image

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

1 bag (14 oz) frozen broccoli florets, thawed and drained
1 box (7.8 oz) Betty Crocker™ Deluxe creamy Cheddar au gratin potatoes
2 cups boiling water
2 tablespoons margarine or butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 lb)
2 slices (1 oz each) Cheddar cheese, cut diagonally in half

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

WARM CHICKEN TORTELLINI AU GRATIN



Warm Chicken Tortellini Au Gratin image

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

2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Fresh basil, optional

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.

AMISH CHICKEN CASSEROLE



Amish Chicken Casserole image

A casserole for the nights you have to get a good meal on the table in a hurry. I love casseroles that use good ingredients and is a recipe that you can change to your own taste. You could add some other vegetables to this one. I just love the Dutch-Amish recipes.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces noodles, cooked
2 cups cooked chicken, cubed
2 cups chicken broth (canned is ok)
1 cup milk
1 (4 ounce) can mushrooms
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup margarine
1/3 cup flour
1/3 cup grated parmesan cheese

Steps:

  • Melt margarine, then add flour and stir until smooth.
  • Gradually add milk and broth, then seasonings and mushrooms.
  • Combine chicken, cooked noodles, and prepared sauce.
  • Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
  • Bake at 350ºF for 35-45 minutes, or until heated thoroughly and top is browned slightly.

Nutrition Facts : Calories 576.6, Fat 24.1, SaturatedFat 7.4, Cholesterol 116.2, Sodium 1892.6, Carbohydrate 53.4, Fiber 2.5, Sugar 2.1, Protein 35.4

PASTA AND CHICKEN GRATIN



Pasta and Chicken Gratin image

Categories     Cheese     Chicken     Pasta     Bake     Poach     Parmesan     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 25

For chicken and stock
2 (3 1/2- to 4-lb) chickens
10 cups cold water
1 celery rib, quartered
1 carrot, quartered
1 medium onion, quartered
1 large garlic clove, smashed
2 fresh thyme sprigs
1 teaspoon salt
1/4 teaspoon whole black peppercorns
For cheese sauce and casserole
1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes
1 garlic clove, minced
1/2 cup all-purpose flour
3 cups whole milk
1 cup crème fraîche (8 oz)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 lb Gruyère, coarsely grated (6 cups)
1 oz Parmigiano-Reggiano, finely grated with a rasp (1 1/4 cups)
1 lb penne rigate or other short tubular pasta
6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)
Special Equipment
2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)

Steps:

  • Poach chicken and make stock:
  • Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.
  • Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)
  • Make sauce, cook pasta, and assemble casserole:
  • Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.
  • Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crème fraîche, salt, pepper, cayenne, 2 cups Gruyère, and 1/2 cup Parmigiano-Reggiano.
  • While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.
  • Toss bread crumbs with remaining 4 cups Gruyère and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.

CHICKEN AU GRATIN



Chicken Au Gratin image

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

1/4 cup butter
3 tablespoons shallots
2 cloves fresh minced garlic
1/4 cup flour
1/2 cup whipping cream
2 cups chicken broth
2 cups cheddar cheese, grated
2 tablespoons chives or 2 tablespoons green onions, finely chopped
3 cups diced cooked chicken
1/2 lb cooked green beans, blanched and well drained
3 large carrots, julienned
4 potatoes, cut in thin slices
1/2-1 cup grated cheddar cheese

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 AU GRATIN CASSEROLE



Chicken au Gratin Casserole image

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

2 tablespoons softened butter
1 1/2 lbs boneless chicken breasts
1/3 cup dry white wine
1 1/2 cups chicken broth
1 teaspoon dried tarragon
2 whole cloves (optional)
1 onion, chopped
1 clove garlic, minced
salt and pepper
4 cups tortiglioni (or any other short pasta)
2 cups broccoli florets
2 tablespoons all-purpose flour
1/2 lb canadian havarti cheese, shredded
3/4 cup breadcrumbs

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 & FENNEL AU GRATIN FOR DOGS



Chicken & fennel au gratin for dogs image

Treat your dog to this chicken and fennel au gratin for dinner. Made with fresh chicken and vegetables, it will be a real treat for your four-legged friend

Provided by Debora Robertson

Time 30m

Yield Makes 1 large or 2 small gratins

Number Of Ingredients 11

½ tsp olive oil
1 fennel bulb, halved, cored and finely sliced
1 celery stick, finely diced
1 carrot, cut into 5mm dice
1 garlic clove, finely chopped (optional)
1 tsp buckwheat flour or brown rice flour
600ml salt-free chicken or vegetable stock, or water
4 skinless chicken thighs you can cook with the bone in if you like, but make sure you remove every trace of bone once cooked)
4-6 sage leaves, roughly chopped
few dog biscuits, crushed
few gratings parmesan

Steps:

  • Warm the oil in a flameproof casserole dish or heavy saucepan over a medium heat. Add the fennel and cook for 10 mins until softened, stirring occasionally. Add the celery, carrot and garlic. Cook for a minute, then sprinkle over the flour and stir to coat the vegetables. Pour in the stock or water and bring to a simmer, then add the chicken thighs. Cook the chicken for 15 mins or until cooked through, then scoop the meat out with a slotted spoon and leave to cool.
  • Heat oven to 200C/180C fan/gas 6. Simmer the broth until it's thickened. Remove the bones from the chicken if necessary, then shred the chicken into small pieces and return to the broth. Stir in the sage, then tip into an ovenproof dish.
  • Sprinkle the dog biscuits and parmesan over the chicken, then bake until the top is crisp and golden, about 15-20 mins. Leave to cool a little before transferring to a dog bowl.

CHICKEN AU GRATIN BROCCOLI BAKE



Chicken au Gratin Broccoli Bake image

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

2 cups boiling water
1/2 cup milk
1 pkg. (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes
2 cups fresh broccoli florets
5 small boneless skinless chicken breasts (about 1-1/4 lb.)

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 CASSEROLE



Chicken Casserole image

I had to make dinner in a snap the other night. This just happened and it only took 30 minutes and it was gone in a flash.

Provided by cisquester

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

2 chicken breasts (Fresh or Frozen)
1/2 cup peas and carrots (I use frozen but you could use a 4oz can)
1 (4 2/3 ounce) box Betty Crocker au gratin potatoes

Steps:

  • Preheat oven to Au Gratin package directions. Boil chicken breast about 10 minutes till just done. ( A little pink is fine, If frozen boil about 15) While chicken is boiling prepare peas accourding to package. Drain peas and set aside. (If caned just drain and set aside) Prepare au gratin potatoes according to stove top but only cook about 10 minutes. While potatoes are cooking chop chicken into bit size pieces. Mix everything together and place in a 1 1/2 to 2 quart casserole or a 9 x 9 pan.
  • Bake about 20 minutes or untill potatoes are done.

AU GRATIN CHICKEN AND POTATO BAKE



Au Gratin Chicken and Potato Bake image

Make and share this Au Gratin Chicken and Potato Bake recipe from Food.com.

Provided by Lorac

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs of your favorite chicken parts
1 (5 1/4 ounce) package au gratin potato mix
2 1/4 cups boiling water
2/3 cup milk
1/4 teaspoon ground mustard
2 tablespoons grated onions
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1/4 cup Italian style breadcrumbs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350ºF.
  • In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
  • Pour potatoes and sauce mix into large rectangular baking pan.
  • Stir in water, milk and mustard.
  • Mix in onion and vegetables.
  • Top with chicken pieces.
  • Roast, uncovered, 45 to 55 minutes.
  • Sprinkle with breadcrumbs and cheese.
  • Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.

Nutrition Facts : Calories 831.7, Fat 38.5, SaturatedFat 11.9, Cholesterol 228.2, Sodium 1132, Carbohydrate 45.6, Fiber 5, Sugar 0.7, Protein 77.5

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM



Chicken and Potato Gratin With Brown Butter Cream image

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

3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

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 POTATO AU GRATIN



Chicken Potato Au Gratin image

Instead of rice, this chicken casserole uses potatoes. I buy the rotisserie chicken from the grocery store to cut back on time. Substitute another cheese if you like...it works with most any kind.

Provided by getoutofmygalley

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 store-bought rotisserie-cooked chicken
1 teaspoon garlic, minced
1 cup sour cream
3/4 cup milk
1 small onion, minced
1 cup peas, frozen
1 teaspoon mustard
4 medium potatoes, sliced thin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup romano cheese, grated
2 tablespoons butter, melted
1 cup breadcrumbs

Steps:

  • Spray a casserole dish with vegetable cooking spray.
  • Now, get ready to tear that bird apart! Take off the skin and separate the meat from the bones, tearing into bite-sized pieces. Set aside.
  • In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
  • Sprinkle potatoes with salt and pepper.
  • Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
  • Repeat layers and then top with remaining third of the potatoes.
  • Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
  • Mix the butter with the bread crumbs and sprinkle over the top.
  • Bake in 375 degree oven about 1 hour, or until potatoes are tender.

Nutrition Facts : Calories 464.8, Fat 22.7, SaturatedFat 10.3, Cholesterol 96.6, Sodium 451.8, Carbohydrate 35.1, Fiber 4.2, Sugar 3.4, Protein 29.5

JACKIE'S EASY AU GRATIN CHICKEN BAKE



Jackie's Easy Au Gratin Chicken Bake image

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

1 (14 ounce) package frozen broccoli florets, thawed, and drained
1 (7 7/8 ounce) box betty crocker deluxe creamy cheddar au gratin potato mix
2 cups boiling water
2 tablespoons margarine or 2 tablespoons butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 pounds)
2 slices cheddar cheese, cut diagonally in half (1 oz. slices)

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.

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AU GRATIN CHICKEN BAKE : 2 c. cooked chicken or turkey, chopped 1 (10 3/4 oz.) can condensed cream of celery soup 1 (8 oz.) can water chestnuts, drained and sliced 4 oz. spaghetti, cooked and drained 1 c. sharp Cheddar cheese, shredded Parmesan cheese, grated 1/2 c. milk 2 tbsp. pimento, chopped.
From foodnewsnews.com


CHICKEN GRATIN - CHICKEN RECIPES - GOOD HOUSEKEEPING
Add the thyme leaves, mustard and plenty of seasoning. Pour into a large ovenproof serving dish and stir in the drained chicken mixture. …
From goodhousekeeping.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


22 FOOD: CASSEROLES & AU GRATIN IDEAS | FOOD, COOKING …
Dec 4, 2015 - Explore Jessie Calhoun's board "FOOD: CASSEROLES & AU GRATIN", followed by 490 people on Pinterest. See more ideas about food, cooking recipes, cooking.
From pinterest.com


SPAGHETTI SQUASH & CHICKEN AU GRATIN | CHICKEN.CA
Steps. Preheat the oven to 350°F (175°C). Spray a 12 x 12 inch (30 x 30 cm) baking dish with non-stick vegetable spray. Prepare the spaghetti squash by splitting in half lengthwise, removing seeds and discarding. Use a fork to pierce the outer skin in several places.
From chicken.ca


CHICKEN, SWEETCORN & POTATO GRATIN - CARRIE'S KITCHEN
Potato au Gratin. I’m totally in love with this Chicken and Sweetcorn Gratin. The sauce is so rich and deliciously creamy! Then it is topped with thinly sliced potatoes which are buttery soft on one side, and perfectly cheesy and crispy on the other. A simple but luxurious meal, perfect served with some steamed greens. Use Leftover Chicken or ...
From carriecarvalho.com


CHICKEN AU GRATIN CASSEROLE RECIPE RECIPES ALL YOU NEED IS …
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.
From stevehacks.com


ONE-DISH SWEET POTATO-CHICKEN GRATIN CASSEROLE - A SQUIRREL IN …
Preheat oven to 400°F and lightly grease a large casserole dish. Pour the extra virgin olive oil in a large skillet. Then add the minced garlic and sliced onion. Let it sauté for about 1 minute. Add the chopped kale and shredded chicken. Sauté for another 3 minutes over medium heat (until all the kale has wilted.)
From asquirrelinthekitchen.com


CREAMY CHICKEN AND POTATO GRATIN BAKE - 12 TOMATOES
Preheat oven to 400°F and rub the inside of a 9x12-inch baking dish with butter. Arrange sliced potatoes in the bottom of baking dish. Potatoes should be very thin, about 1/8-inch. Season liberally with salt and pepper. Arrange chicken tenders over the top of the potatoes and top with sliced onions. Season liberally with salt and pepper.
From 12tomatoes.com


AU GRATIN CHICKEN BAKE RECIPE - FOOD.COM
Au Gratin Chicken Bake. 1. Recipe by mommyoffour. 1 Person talking Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe This is a very simple cheesy pasta with chicken recipe. I like to make this when I'm in the mood for something simple. I really like the crunch that the water chestnuts give it. Ready In: 55mins. Serves: 6-8 Units: US …
From food.com


BEST CHICKEN CASSEROLE RECIPES | ALLRECIPES
A flavorful casserole for Italian food lovers, this casserole is loaded with chicken, Italian cheeses, bread crumbs, spinach, tomatoes, Alfredo sauce, pesto sauce, and penne pasta. "Fantastic! Made it exactly as written and my whole family was delighted. As is often the case with pasta, the flavors 'married' overnight and the leftovers rocked ...
From allrecipes.com


CREAMY CHICKEN AND MUSHROOM ONE PAN CASSEROLE
Add the mushrooms, the chicken and the remaining ½ tsp of salt and pepper. Place a lid on the pan and simmer gently on the hob for 20 minutes. **Alternatively you can transfer to a casserole dish at this point. Cover with foil and place in the oven at 175C/350F for 30 minutes**. Remove the lid and stir in the cream, then heat through for a ...
From kitchensanctuary.com


CHICKEN AU GRATIN CASSEROLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN AU GRATIN CASSEROLE - ALL INFORMATION ABOUT HEALTHY …
Chicken au Gratin Casserole Recipe - Food.com hot www.food.com. 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 ...
From therecipes.info


20 BEST CHICKEN CASSEROLE RECIPES - FOOD NETWORK
Chicken paprikash becomes a one-dish dinner in this casserole. Bell peppers aren't traditional, but they add a lot of vitamin C to the dish and natural sweetness. The brown rice soaks up …
From foodnetwork.com


RECIPES - BETTYCROCKER.COM
5-Ingredient Instant Pot® Barbecue Pork Ribs. 23 Best Pasta Salad Recipes. Double Berry White Chocolate Crumble Bars. Summer Suppers Done in a Snap.
From bettycrocker.com


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