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

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sultan chicken broccoli potato au gratin. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sultan Chicken Broccoli Potato Au Gratin is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Sultan Chicken Broccoli Potato Au Gratin is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have sultan chicken broccoli potato au gratin using 11 ingredients and 7 steps. Here is how you can achieve that.

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