How to Make Perfect Sultan Chicken Broccoli Potato Au Gratin

How to Make Perfect Sultan Chicken Broccoli Potato Au Gratin Delicious, fresh and tasty.

Sultan Chicken Broccoli Potato Au Gratin. Thick slice potato (like large coins) -boil until tender. I will not make Au Gratin Potatoes from a box mix again! Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole.

How to make Potatoes Au Gratin.

Begin by slicing the potatoes as thinly and uniformly as possible.

You can use a mandoline slicer if you have one, but I never bother.

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

1. You need of boneless chicken breast.

2. You need of large potato.

3. It’s of broccoli -rinsed & chopped.

4. Prepare of cream of broccoli can soup.

5. You need of cheddar broccoli powdered soup mix (optional).

6. It’s of chopped onion.

7. It’s of curry.

8. You need of fenugreek.

9. You need of citric acid (limesalt).

10. It’s of tumeric.

11. Prepare of mozzarella.

I have served this with roasted chicken, pork chops, ham (little pieces in with the potatoes), beef steaks.

It really goes with any meat.

This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus.

Gratin using any kind of vegetable is always considered a classic of French cooking.

Sultan Chicken Broccoli Potato Au Gratin instructions

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..

To be a gratin it must be a baked dish but distinctively must have a light.

Tender broccoli smothered with plenty of creamy garlic parmesan cheese sauce.

This made from scratch Broccoli Casserole is utterly addictive!

I wanted to sound all Frenchy fancy and call it Broccoli au Gratin.

Then I wondered whether I should just bluntly call it a Broccoli Bake.