Sultan Chicken Broccoli Potato Au Gratin
Sultan Chicken Broccoli Potato Au Gratin

Hello everybody, it is Sophie, welcome to our recipe website. Today, I will show you a way to make a special dish, sultan chicken broccoli potato au gratin. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sultan Chicken Broccoli Potato Au Gratin is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Sultan Chicken Broccoli Potato Au Gratin is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. 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:
  1. Take boneless chicken breast
  2. Get 1 large potato
  3. Make ready head broccoli -rinsed & chopped
  4. Prepare cream of broccoli can soup
  5. Take cheddar broccoli powdered soup mix (optional)
  6. Get chopped onion
  7. Prepare curry
  8. Prepare fenugreek
  9. Take citric acid (limesalt)
  10. Get tumeric
  11. Prepare mozzarella
Step by Step to make Sultan Chicken Broccoli Potato Au Gratin:
  1. Thick slice potato (like large coins) -boil until tender
  2. Heat mix cream of broccoli/cheddar broccoli soup mix & water (min 10 min)
  3. 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)
  4. In a casserole dish, layer soup mix, broccoli, potato, chicken, and mozzarella. Leaving mozzarella as final topping
  5. Bake at 375 for 30 min, or until cheese is bubbling brown
  6. We serve in bowls with French baguette or fresh khubz
  7. 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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