Chicken Au Gratin Chowder Recipes

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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 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

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.

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

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

1 package Chicken Helper™ Oven Favorites® potatoes au gratin
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
2 cups water
3 cups milk
2 cups cut-up cooked chicken or turkey (10 ounces)
1 cup shredded Cheddar cheese (4 ounces)
6 large round crusty dinner rolls

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

CHICKEN & VEGGIE AU GRATIN CHOWDER



Chicken & Veggie Au Gratin Chowder image

Soup day for sure. Cleaning the pantry and frige. Sometimes You come up with the best meals this way! Enjoy my leftovers, semi-homemade chowder!

Provided by Lisa G. Sweet Pantry Gal

Categories     Chowders

Number Of Ingredients 14

2-3 chicken breast
4 c chicken stock
1 medium chopped onion
2 minced garlic cloves
2 celery stalks
3 cut carrots
3 c veggies of choice (leftovers or canned)
1 box au gratin potatoes (or leftover)
3 c water
1/4 c heavy cream or milk
celery salt, s&p to taste
GARNISH
chopped celery leaves
chopped fresh parsley

Steps:

  • 1. In large saute pan, cook (seasoned with S&P)chicken breast for 4 min each side, add onions and garlic for 2 min. stirring. Add chopped carrots and celery with tablespoon butter and saute for 3min.
  • 2. Add chicken stock and 2 cups water, bring to boil and simmer for 2 hours. Stir and break up chicken, add box of potatoes and cup and a half water, bring back to boil for 5 min.
  • 3. Lower heat to med. Add veggies of choice continue to cook for another 10min. Lower to simmer add cream and seasonings and cover for 5min. Soup will thicken, if need be add more chicken stock. Chop and add celery and parsley leaves.

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.

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

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