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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sultan chicken broccoli potato au gratin. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sultan Chicken Broccoli Potato Au Gratin is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Sultan Chicken Broccoli Potato Au Gratin is something which I have loved my whole life. They are fine and they look fantastic.

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

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