Chicken With Potatoes Au Gratin Broccoli Recipes

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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

AU GRATIN CHICKEN & BROCCOLI



Au Gratin Chicken & Broccoli image

Fast, tasty, and easy is the name of the game with this dish. Put this on your table very quickly for a hearty pleasing meal in one dish. This is also great for potlucks and when hubby has to prepare the meal.

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 45m

Yield 5 serving(s)

Number Of Ingredients 5

1 (5 ounce) box au gratin potato mix
1/4 cup canola oil
salt & pepper
2 boneless skinless chicken breasts, cut into strips
1 1/2 cups broccoli florets (fresh or frozen)

Steps:

  • Preheat the oven to 400 degrees.
  • Salt and pepper the chicken and fry in the oil in a medium pan over med-high heat. Brown both sides well. Set aside.
  • Prepare the potatoes according to the directions, adding 1 extra tablespoon of butter. Add the broccoli to the prepared baking dish, stirring the mix together gently, but not enough to cover the chicken with sauce.
  • Bake for 30-35 minutes. Remove from oven and let rest 5 minutes. Serve hot.

Nutrition Facts : Calories 241.5, Fat 12.6, SaturatedFat 1.6, Cholesterol 27.4, Sodium 618.5, Carbohydrate 21.8, Fiber 1.1, Protein 14

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 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-BROCCOLI AU GRATIN



Chicken-Broccoli Au Gratin image

Make and share this Chicken-Broccoli Au Gratin recipe from Food.com.

Provided by nonnie4sj

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 cup fresh mushrooms, sliced
1 small onion, sliced (1/2 cup)
10 ounces frozen cut broccoli in cheese sauce
2/3 cup ricotta cheese
1 cup cooked chicken, chopped
4 ounces refrigerated crescent dinner rolls

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.
  • Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.
  • Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce.
  • Unroll dough; separate into 2 rectangles.
  • Place 1 rectangle over top of each dish, tucking corners into dish as needed.
  • Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly.

Nutrition Facts : Calories 610.8, Fat 29.4, SaturatedFat 10.6, Cholesterol 122.7, Sodium 1113.8, Carbohydrate 49.3, Fiber 2.9, Sugar 4.7, Protein 36.8

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 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

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