Jackies Easy Au Gratin Chicken Bake Recipes

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AU GRATIN CHICKEN BAKE



Au Gratin Chicken Bake image

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

1 bag (14 oz) frozen broccoli florets, thawed and drained
1 box (7.8 oz) Betty Crocker™ Deluxe creamy Cheddar au gratin potatoes
2 cups boiling water
2 tablespoons margarine or butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 lb)
2 slices (1 oz each) Cheddar cheese, cut diagonally in half

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

JACKIE'S EASY AU GRATIN CHICKEN BAKE



Jackie's Easy Au Gratin Chicken Bake image

My friend Jackie sent me this recipe to try. It sure looks like one I would love! If you try it before I do, let me know how it came out.

Provided by Lindas Busy Kitchen

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 (14 ounce) package frozen broccoli florets, thawed, and drained
1 (7 7/8 ounce) box betty crocker deluxe creamy cheddar au gratin potato mix
2 cups boiling water
2 tablespoons margarine or 2 tablespoons butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 pounds)
2 slices cheddar cheese, cut diagonally in half (1 oz. slices)

Steps:

  • Heat oven to 400.
  • Spray 11x7" 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 a medium bowl.
  • Stir in milk.
  • Spread over broccoli.
  • Place chicken breast halves on potato mixture.
  • Bake uncovered for 30 minutes.
  • Place cheese slices on chicken.
  • Sprinkle with topping.
  • Bake 3-5 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 AND PEAS AU GRATIN CASSEROLE



Chicken and Peas Au Gratin Casserole image

Two words: yummy, easy!

Provided by ajo263

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
3 cups cubed skinless, boneless chicken
4 cups torn bread pieces
1 cup shredded Cheddar cheese
¼ cup butter, melted
2 cups frozen peas
¼ cup butter
½ cup all-purpose flour
3 cups milk
2 teaspoons salt
½ teaspoon black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
  • Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. Layer the peas and chicken atop the bread layer.
  • Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
  • Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 24.8 g, Cholesterol 103.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 29.6 g, SaturatedFat 12.8 g, Sodium 994.5 mg, Sugar 7.2 g

CHICKEN AU GRATIN



Chicken Au Gratin image

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

1/4 cup butter
3 tablespoons shallots
2 cloves fresh minced garlic
1/4 cup flour
1/2 cup whipping cream
2 cups chicken broth
2 cups cheddar cheese, grated
2 tablespoons chives or 2 tablespoons green onions, finely chopped
3 cups diced cooked chicken
1/2 lb cooked green beans, blanched and well drained
3 large carrots, julienned
4 potatoes, cut in thin slices
1/2-1 cup grated cheddar cheese

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.

CHICKEN AU GRATIN BROCCOLI BAKE



Chicken au Gratin Broccoli Bake image

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

2 cups boiling water
1/2 cup milk
1 pkg. (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes
2 cups fresh broccoli florets
5 small boneless skinless chicken breasts (about 1-1/4 lb.)

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

WARM CHICKEN TORTELLINI AU GRATIN



Warm Chicken Tortellini Au Gratin image

This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 6

2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Fresh basil, optional

Steps:

  • Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.

Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM



Chicken and Potato Gratin With Brown Butter Cream image

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

3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

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.

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