How to Make Homemade Sultan Chicken Broccoli Potato Au Gratin
Sultan Chicken Broccoli Potato Au Gratin.
Hello everybody, it's me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, sultan chicken broccoli potato au gratin. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Sultan Chicken Broccoli Potato Au Gratin is one of the most favored of current trending foods in the world. It's enjoyed by millions daily. It's easy, it's fast, it tastes yummy. They're nice and they look fantastic. Sultan Chicken Broccoli Potato Au Gratin is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook sultan chicken broccoli potato au gratin using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sultan Chicken Broccoli Potato Au Gratin:
- {Get of boneless chicken breast.
- {Take 1 of large potato.
- {Get head of broccoli -rinsed & chopped.
- {Prepare of cream of broccoli can soup.
- {Prepare of cheddar broccoli powdered soup mix (optional).
- {Make ready of chopped onion.
- {Get of curry.
- {Get of fenugreek.
- {Prepare of citric acid (limesalt).
- {Make ready of tumeric.
- {Make ready of mozzarella.
Instructions to make Sultan Chicken Broccoli Potato Au Gratin:
- Thick slice potato (like large coins) -boil until tender.
- Heat mix cream of broccoli/cheddar broccoli soup mix & water (min 10 min).
- 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).
- In a casserole dish, layer soup mix, broccoli, potato, chicken, and mozzarella. Leaving mozzarella as final topping.
- Bake at 375 for 30 min, or until cheese is bubbling brown.
- We serve in bowls with French baguette or fresh khubz.
- 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..
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