Noodles With Chicken Au Gratin Macarronada Com Frango Gratinado Recipes

PASTA AND CHICKEN GRATIN

Steps:

• Poach chicken and make stock:
• Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.
• Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)
• Make sauce, cook pasta, and assemble casserole:
• Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.
• Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crème fraîche, salt, pepper, cayenne, 2 cups Gruyère, and 1/2 cup Parmigiano-Reggiano.
• While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.
• Toss bread crumbs with remaining 4 cups Gruyère and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.

CHICKEN ALFREDO WITH FETTUCCINI NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
• In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

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.

NOODLES AU GRATIN RECIPE

Steps:

• Melt butter in a medium saucepan. Blend in flour, salt and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly. until mixture just comes to a boil and thickens. Remove from heat. Add cheese; stir until melted. Add mushrooms. Keep warm. Cook noodles according to package directions. Drain well; return noodles to saucepan. Add cheese sauce and toss lightly to coat. Makes 6 side-dish servings.

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.

FRICASSEE DE FRANGO GRATINADO (CREAMY BRAZILIAN CHICKEN FRICASSEE)

Steps:

• Combine chicken breast, water, and chicken bouillon in a large pot; bring to a boil and cook until chicken is no longer pink, 20 to 30 minutes.
• Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 2 cups plus 1 1/2 tablespoon milk, egg yolks, and all-purpose flour into the reserved broth. Bring to a boil; cook, stirring constantly, until thickened, about 5 minutes. Stir in shredded chicken and corn. Remove from heat and whisk in cream.
• Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese.
• Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.

FRANGO à MODA DO ALENTEJANA (CHICKEN WITH POTATOES AND GA

Steps:

• Preheat oven to 425°F.
• Place chicken pieces, quartered potatoes and onion slices in a greased oven proof casserole dish.
• Salt and pepper to taste.
• Sprinkle with the olive oil and the UNPEELED garlic cloves.
• Bake at 425 F for 20 minutes, then reduce temperature to 375 F and continue baking for 45 more minutes until meat and potatoes are golden brown and done and the garlic is cross.

WARM CHICKEN TORTELLINI AU GRATIN

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.

SPAGHETTI SAUCE WITH MEAT (MACARRONADA à BOLONHESA)

Steps:

• In a large frying pan fry bacon pieces, ham squares and ground beef. Cook over hot stove until done and add carrot, onion, and celery. Continue to cook 5 minutes stirring occasionally. Add tomatoes, salt, pepper, and oregano. Cook about 25 minutes, or until tomatoes loose their shape. Before serving add cilantro. Serve over boiled spaghetti. Sprinkle with Parmesan cheese.

NOODLES AU GRATIN

Steps:

• Heat milk in large saucepan on medium heat. Add VELVEETA; cook until completely melted, stirring frequently.
• Add noodles and Parmesan cheese; mix lightly.

NOODLES WITH CHICKEN AU GRATIN (MACARRONADA COM FRANGO GRATINADO)

Steps:

• Cook the package of noodles and set aside. In a large frying pan melt butter. Add lemon juice, grated lemon rind, grated onion, sliced mushrooms. After slightly browned, add chicken meat chopped. Season to taste with salt and pepper and nutmeg. Let cook 3-4 minutes. Add whipping cream. Fold in cooked noodles. Place in a baking dish and cover with Parmesan cheese. Place in a 400 degrees oven for 20 minutes. VARIATION: in place of chicken, you could use ham or bacon.