Noodles With Chicken Au Gratin Macarronada Com Frango Gratinado Recipes

CHICKEN AU GRATIN

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.

WARM CHICKEN TORTELLINI AU GRATIN

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.

PASTA AND CHICKEN GRATIN

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.

NOODLES AU GRATIN RECIPE

Steps:

• Melt butter in a medium saucepan. Blend in flour, salt and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly. until mixture just comes to a boil and thickens. Remove from heat. Add cheese; stir until melted. Add mushrooms. Keep warm. Cook noodles according to package directions. Drain well; return noodles to saucepan. Add cheese sauce and toss lightly to coat. Makes 6 side-dish servings.