Creamy Chicken Broccoli Au Gratin Bake Recipes
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
CHICKEN-BROCCOLI AU GRATIN
Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole.
Provided by Pillsbury Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box.
- Add broccoli, ricotta and chicken to skillet; stir to combine. Spray 8-inch (2-quart) casserole with nonstick cooking spray. Add chicken mixture to casserole.
- Unroll dough; separate into 2 rectangles. Place rectangles over top of casserole, tucking corners into dish as needed (trim excess dough, if desired).
- Bake 20 to 25 minutes or until golden brown and edges are bubbly.
Nutrition Facts : Calories 546.2, Carbohydrate 44.6 g, Cholesterol 94.3 mg, Fat 2 1/2, Fiber 5.5 g, Protein 36.8 g, SaturatedFat 9.4 g, ServingSize 1 Serving, Sodium 478.1 mg, Sugar 5.0 g, TransFat 3 g
CHICKEN AU GRATIN BROCCOLI BAKE
Cheesy au gratin potatoes. Fresh broccoli. Tender baked chicken. What's not to like about this simple weeknight dish?
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 5 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Combine boiling water, milk, Seasoned Potatoes and broccoli in 13x9-inch baking dish; top with chicken. Reserve Cheese Sauce for later use.
- Bake 30 minutes or until chicken is cooked through. Remove chicken from baking dish; cover to keep warm.
- Stir Cheese Sauce into potato mixture; top with chicken.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 7 g, Protein 31 g
CREAMY CHICKEN & BROCCOLI AU GRATIN BAKE
A packaged potato mix makes it possible to make this Creamy Chicken & Broccoli au Gratin Bake on even the busiest of weeknights.
Provided by My Food and Family
Categories Home
Time 45m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Place Seasoned Potatoes in 13x9 inch baking dish sprayed with cooking spray; top with broccoli. Stir in boiling water, then milk; top with chicken. Season with thyme and pepper. Reserve Cheese Sauce for later use.
- Bake 30 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
- Add Cheese Sauce to potato mixture; stir gently until blended. Serve topped with chicken.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 6 g, Protein 31 g
CREAMY BROCCOLI STEM GRATIN
This creamy casserole is clever and thrifty -- it's the perfect place to add all those broccoli stems that would otherwise be discarded. Invest in a Y-shaped peeler for cleaning up the stems -- it will make the prep go faster.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
- Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.
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