Chicken Gratin Recipes

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CHICKEN-BROCCOLI AU GRATIN



Chicken-Broccoli au Gratin image

Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 7

1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small onion, sliced (1/2 cup)
1 box (10 oz) frozen broccoli and cheese sauce
2/3 cup ricotta cheese
1 cup chopped cooked chicken
1 can (4 oz) refrigerated Pillsbury™ Original Crescent Rolls (4 Count)

Steps:

  • Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box.
  • Add broccoli, ricotta and chicken to skillet; stir to combine. Spray 8-inch (2-quart) casserole with nonstick cooking spray. Add chicken mixture to casserole.
  • Unroll dough; separate into 2 rectangles. Place rectangles over top of casserole, tucking corners into dish as needed (trim excess dough, if desired).
  • Bake 20 to 25 minutes or until golden brown and edges are bubbly.

Nutrition Facts : Calories 546.2, Carbohydrate 44.6 g, Cholesterol 94.3 mg, Fat 2 1/2, Fiber 5.5 g, Protein 36.8 g, SaturatedFat 9.4 g, ServingSize 1 Serving, Sodium 478.1 mg, Sugar 5.0 g, TransFat 3 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

GOLDEN CHICKEN



Golden chicken image

Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all.

Provided by Jamie Oliver

Categories     Mains     Jamie's 15-Minute Meals     Chicken     Chicken breast     Potato     Spinach     Leek

Time 15m

Yield 4

Number Of Ingredients 16

GRATIN
800 g potatoes
3 onions
olive oil
1 organic chicken stock cube
½ a bunch of fresh sage
100 ml single cream
30 g Parmesan cheese
CHICKEN
4 x 120 g skinless higher-welfare chicken breasts
a few sprigs of fresh rosemary
2 rashers of higher-welfare smoked streaky bacon
GREENS
200 g baby leeks
200 g baby spinach
200 g frozen peas

Steps:

  • Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
  • START COOKING
  • Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
  • Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
  • Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
  • On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
  • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
  • Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
  • Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
  • Finely slice the bacon and add to the chicken pan, tossing regularly.
  • Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.

Nutrition Facts : Calories 666 calories, Fat 26.7 g fat, SaturatedFat 8 g saturated fat, Protein 53.3 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 11.1 g sugar, Sodium 2.3 g salt, Fiber 10.4 g fibre

CHICKEN GRATIN



Chicken gratin image

This chicken gratin recipe is warming and comforting - perfect when the nights are long and chilly.

Categories     chicken bake     chicken recipe     midweek meal     gratin recipe     chicken gratin

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

75 g (3oz) butter
1 onion, finely sliced
500g pack chicken thigh fillets, cut into bite-size pieces
150 g (5oz) frozen peas
50 g (2oz) plain flour
500 ml (17 fl 0z) milk
3 thyme sprigs, leaves picked
1 tbsp. wholegrain mustard
2 medium floury potatoes

Steps:

  • Preheat oven to 180°C (160°C fan) mark 4. Melt 25g (1oz) of the butter in a large pan and gently fry the onion and chicken for 10min until onion is softened. Stir in the peas, and then empty mixture into a sieve set over a bowl to drain excess moisture.
  • Set aside 1tsp of the remaining butter, and then add the rest to the empty pan and melt over medium heat. Add the flour and cook, stirring, for 30sec. Take pan off heat and gradually mix in the milk until smooth. Return pan to heat and cook, stirring constantly, until sauce is thickened and smooth - about 5min.
  • Add the thyme leaves, mustard and plenty of seasoning. Pour into a large ovenproof serving dish and stir in the drained chicken mixture.
  • Cut the potatoes (unpeeled) into 5mm (1/4in) rounds. Arrange slices over the chicken mixture in a single layer, overlapping slightly. Melt the remaining teaspoon of butter, then brush lightly over the potatoes. Season with freshly ground black pepper. Cook in the oven for 45-50min or until the potatoes are lightly golden and tender. Serve with steamed greens, if you like. Like this? You'll love... Easy student recipes Best chicken recipes The best chicken casserole recipes How to joint a chicken Chicken katsu curry Slow cooker chicken casserole

Nutrition Facts : Calories 555 calories

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 POTATO GRATIN



Chicken Potato Gratin image

Being big fans of chicken pot pie, our family loves the combination of shredded chicken breast and potatoes. Oftentimes, however, my pot pies are overstuffed with so much chicken and veggies that there's little room for potatoes too! So that we can have our chicken and eat our potatoes too, I decided to get creative with...

Provided by Cindy DeVore

Categories     Chicken

Time 2h45m

Number Of Ingredients 11

2 large organic or natural boneless, skinless chicken breasts
3 slice bacon, local grassfed preferred; otherwise thick-cut
2 Tbsp unsalted butter
4 clove organic garlic, minced
1 medium organic sweet onion, chopped
1/4 c chives, finely chopped
kosher salt and pepper
2 lb organic baking potatoes, unpeeled and thinly sliced 1/8-inch
1 1/2 c organic heavy cream
1 c parmesan cheese, grated
1 1/2 c gruyere cheese, shredded (may substitute good, aged swiss)

Steps:

  • 1. Preheat oven to 375 degrees. Boil chicken in a pot of water for 25 to 30 minutes until cooked through. Chicken will no longer be pink inside, and juices will run clear when done. Remove chicken from pot and place on cutting board until cool to touch.
  • 2. In a hot skillet, cook the bacon until crisp. Remove from pan and drain on paper towel. Set skillet aside to reserve bacon grease. When bacon is cooled slightly, chop it into small bits. Set aside.
  • 3. Add 1 tablespoon of butter to the bacon fat in the skillet and heat until melted. Add 1/2 of the garlic and all the chopped onion. Stir well to coat with butter and bacon grease, and cook on low until onions are soft (10 to 15 minutes). Season mixture with salt and pepper. Remove from heat and stir in about 3/4 of the chopped chives. (Keep the remaining chives to use as garnish later.)
  • 4. When chicken has cooled enough to handle, slice into pieces and pull apart (shredding) by hand. Set aside.
  • 5. In a large bowl, combine potatoes, heavy cream, 1/2 cup of parmesan, the cooked garlic, onion and chive mixture, and the remaining uncooked garlic. Season with salt and pepper, and stir ingredients to mix and coat the potatoes.
  • 6. Begin placing potato slices into the dish by hand, overlapping them shingle-style against each other. (Reserve the cream left in the bowl.) When first potato layer is in place, sprinkle with 1/4 cup of parmesan, then place the shredded chicken over the potatoes to form the next layer.
  • 7. Sprinkle the cooked bacon bits evenly over the shredded chicken, and layer 1/2 cup of Gruyere cheese over the chicken and bacon.
  • 8. Repeat the next layer with potato slices, continuing to overlap them against each other shingle-style. Sprinkle potatoes with remaining 1/4 cup of parmesan. Continue to layer all remaining potatoes and sprinkle with Gruyere cheese. Top the final layer with any remaining Gruyere.
  • 9. From the bowl, pour the cream and its ingredients over all ingredients in the baking dish, making sure to coat all layers evenly. Cover dish with foil, and bake for 1 hour. Remove foil and bake an additional 30 minutes until golden brown. Let stand for 10 minutes before serving. Garnish with remaining chopped chives.

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 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 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

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Chicken Gratin Recipe. From Mabinogi World Wiki. Jump to: navigation, search. Description. 1 x 2 Chicken Gratin Recipe Required Cooking Rank 9 Time Ingredients 15m 51 Meats 33 Cheeses 11 Spices A recipe containing directions on how to make Chicken Gratin. If your Cooking rank is 9 or higher, you can enter the Kitchen Dungeon by purchasing this recipe and then clicking on …
From wiki.mabinogiworld.com


CHICKEN AU GRATIN - RECIPE | COOKS.COM
2011-05-23 Slowly stir in chicken broth and milk. Bring to boil over medium heat, boil 1 minute, stirring constantly. Add grated cheese. Combine noodles, chicken and sauce in greased casserole. Top with 1 cup bread cubes soaked in melted butter. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 minutes. 4-6 servings.
From cooks.com


CHICKEN AND LEEK GRATIN - ANNABEL LANGBEIN – RECIPES
STEP 2. While the leeks are cooking, place chicken in a bowl with mustard, worcestershire sauce, cayenne, thyme and salt and stir to combine. Allow to sit for 10 minutes while the leeks cook. STEP 3. Remove cooked leeks from heat and mix in cream or chicken stock. Spread evenly in the base of a large, shallow baking dish.
From langbein.com


10 BEST AU GRATIN POTATOES WITH CHICKEN RECIPES | YUMMLY
2021-02-08 Au Gratin Potatoes with Chicken Recipes 358,485 Recipes. Last updated Feb 08, 2022. This search takes into account your taste preferences. 358,485 suggested recipes. Au Gratin Potatoes Spring Beans and Chicken family food around the clock. chicken, parsley, basil, green beans, garlic, olive oil, ricotta and 6 more. Au Gratin Potatoes Hip and Simple. green …
From yummly.com


10 BEST AU GRATIN POTATOES WITH CHICKEN RECIPES | YUMMLY
2022-02-15 Au Gratin Potatoes with Chicken Recipes 358,691 Recipes. Last updated Feb 15, 2022. This search takes into account your taste preferences. 358,691 suggested recipes. Au Gratin Potatoes Spring Beans and Chicken family food around the clock. salt, breadcrumbs, ground pepper, parsley, potatoes, basil, olive oil and 6 more. Au Gratin Potatoes Hip and …
From yummly.com


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