AU GRATIN CHICKEN BAKE
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
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
SPRING GREENS AND LEEK GRATIN
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we use a combination of arugula and spinach, but you can substitute others, such as dandelion greens or lamb's quarters.
Provided by David Tamarkin
Categories Casserole/Gratin Butter Leek Arugula Spinach Coriander Lemon Milk/Cream Parmesan Bread Vegetarian Side Spring Entertaining
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.)
- Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it-you'll see!) When all greens are wilted (this may take 15-20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
- Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over.
- Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35-45 minutes. Let cool slightly before serving.
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
CHICKEN AND SPRING GREEN GRATIN
Here's an updated version of a classic comfort-food casserole.
Provided by Clifford A. Wright
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook greens in large pot of boiling salted water until tender, 5 to 10 minutes. Drain; rinse under cold water. Squeeze dry; chop greens finely. DO AHEAD: Greens can be made 1 day ahead. Cover and chill.
- Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over high heat. Add chicken; sauté until golden brown, 2 to 3 minutes, then transfer to bowl.
- Add remaining 1 tablespoon butter to same skillet and melt over low heat. Add flour and whisk 1 minute (do not brown). Pour in cream. Increase heat and bring to boil, whisking until sauce is thick and smooth, about 2 minutes. Whisk in broth, then stir in greens and nutmeg. Season with salt and pepper.
- Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Add eggs to mixture with greens. Stir gently, partially breaking yolks and whites. Spread mixture in prepared dish. Push chicken pieces down into mixture. Sprinkle breadcrumbs over. Drizzle with olive oil.
- Bake gratin until top is golden brown and eggs are cooked, about 18 minutes.
CHEESY GREEN VEG GRATIN
Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves, too, for extra flavour
Provided by Esther Clark
Categories Dinner, Side dish
Time 55m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
- Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
- Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
- Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.
Nutrition Facts : Calories 284 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
CHICKEN AU GRATIN
This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
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.
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