Chicken Potatoes Au Gratinjen Recipe 455 Recipes

CHICKEN POTATO GRATIN

Steps:

• 1. Preheat oven to 375 degrees. Boil chicken in a pot of water for 25 to 30 minutes until cooked through. Chicken will no longer be pink inside, and juices will run clear when done. Remove chicken from pot and place on cutting board until cool to touch.
• 2. In a hot skillet, cook the bacon until crisp. Remove from pan and drain on paper towel. Set skillet aside to reserve bacon grease. When bacon is cooled slightly, chop it into small bits. Set aside.
• 3. Add 1 tablespoon of butter to the bacon fat in the skillet and heat until melted. Add 1/2 of the garlic and all the chopped onion. Stir well to coat with butter and bacon grease, and cook on low until onions are soft (10 to 15 minutes). Season mixture with salt and pepper. Remove from heat and stir in about 3/4 of the chopped chives. (Keep the remaining chives to use as garnish later.)
• 4. When chicken has cooled enough to handle, slice into pieces and pull apart (shredding) by hand. Set aside.
• 5. In a large bowl, combine potatoes, heavy cream, 1/2 cup of parmesan, the cooked garlic, onion and chive mixture, and the remaining uncooked garlic. Season with salt and pepper, and stir ingredients to mix and coat the potatoes.
• 6. Begin placing potato slices into the dish by hand, overlapping them shingle-style against each other. (Reserve the cream left in the bowl.) When first potato layer is in place, sprinkle with 1/4 cup of parmesan, then place the shredded chicken over the potatoes to form the next layer.
• 7. Sprinkle the cooked bacon bits evenly over the shredded chicken, and layer 1/2 cup of Gruyere cheese over the chicken and bacon.
• 8. Repeat the next layer with potato slices, continuing to overlap them against each other shingle-style. Sprinkle potatoes with remaining 1/4 cup of parmesan. Continue to layer all remaining potatoes and sprinkle with Gruyere cheese. Top the final layer with any remaining Gruyere.
• 9. From the bowl, pour the cream and its ingredients over all ingredients in the baking dish, making sure to coat all layers evenly. Cover dish with foil, and bake for 1 hour. Remove foil and bake an additional 30 minutes until golden brown. Let stand for 10 minutes before serving. Garnish with remaining chopped chives.

CHICKEN & POTATOES AU GRATIN/JEN RECIPE - (4.5/5)

Steps:

• Directions: Place bacon slices on a foil lined baking sheet. Preheat the oven to 400 degrees and place bacon in the oven for 15 to 20 minutes, or until bacon is crisp & brown. Remove bacon to a paper towel lined plate and pat away any remaining grease. Set bacon aside for later. While the baking is cooking, brown the chicken breasts. In a large skillet or electric fry pan, melt 1 stick of margarine. (I use margarine, because butter burns too quickly) Place 1 cup of flour into a baggie and season it with salt & pepper. About 1/2 tsp of each will do. Shake each piece of chicken in the seasoned flour until it's well coated. Place chicken pieces in skillet and brown until golden on each side. Place browned chicken in a 9×13 " glass baking pan. Cut your potatoes into thin french fry strips, and lay the fries around the chicken (Arctic circle type of thin!) Pour all of the cream over the top of the fries and the chicken. Salt and pepper a bit more. Crumble bacon over the top. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Spray the underside of the foil with pam or pan release, and cover the chicken and potatoes. Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn't boil over into your oven! Cook at 400 degrees for about 1 hour, or until potatoes are tender. Place your oven rack in the middle of the oven to begin with. For crispy potatoes: During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy. EAT! Serve with a nice green salad and warm rolls.

AU GRATIN CHICKEN BAKE

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.

CHICKEN POTATO AU GRATIN

Steps:

• Spray a casserole dish with vegetable cooking spray.
• Now, get ready to tear that bird apart! Take off the skin and separate the meat from the bones, tearing into bite-sized pieces. Set aside.
• In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
• Sprinkle potatoes with salt and pepper.
• Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
• Repeat layers and then top with remaining third of the potatoes.
• Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
• Mix the butter with the bread crumbs and sprinkle over the top.
• Bake in 375 degree oven about 1 hour, or until potatoes are tender.

AU GRATIN CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 350ºF.
• In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
• Pour potatoes and sauce mix into large rectangular baking pan.
• Stir in water, milk and mustard.
• Mix in onion and vegetables.
• Top with chicken pieces.
• Roast, uncovered, 45 to 55 minutes.
• Sprinkle with breadcrumbs and cheese.
• Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.

CHICKEN/POTATO AU GRATIN

Steps:

• Mix broth with cooked chicken.
• Butter 2-quart shallow baking dish.
• Mince garlic and place in small bowl.
• Add to garlic, sour cream, 1/4 cup milk, onion, and mustard; stir.
• Sprinkle potatoes with salt and pepper.
• In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken and broccoli and half of the sour cream mixture.
• Repeat layer and then top with potatoes.
• Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano cheese.
• Mix together margarine and bread crumbs; spread all over.
• Bake in 375°F.
• oven about 1 hour or until potatoes are tender.

AU GRATIN CHICKEN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are tender, stirring occasionally., Reduce heat. Stir in the chicken, evaporated milk and bacon; heat through. Discard bay leaf.

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.