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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sultan chicken broccoli potato au gratin. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first prepare a few components. You can cook sultan chicken broccoli potato au gratin using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sultan Chicken Broccoli Potato Au Gratin:
  1. Prepare boneless chicken breast
  2. Get 1 large potato
  3. Make ready head broccoli -rinsed & chopped
  4. Take cream of broccoli can soup
  5. Prepare cheddar broccoli powdered soup mix (optional)
  6. Make ready chopped onion
  7. Make ready curry
  8. Make ready fenugreek
  9. Prepare citric acid (limesalt)
  10. Prepare tumeric
  11. Get mozzarella
Instructions 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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