Chicken and Broccoli Au Gratin Recipe
Summary
Cooking Time40 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon (Curry powder - 1/2 teaspoon) | |
| Mushrooms | 1 Can (10oz), sliced (Curry powder - 1/2 teaspoon) | |
| PET Evaporated Milk - 1 tall can (13 fI. oz.) | ||
| Broccoli package | 1 , frozen (Curry powder - 1/2 teaspoon) | |
| Chicken breasts- 4 whole, halved | ||
Directions
GETTING READY
1. Grease a 1 1/2 -quart casserole or baking dish with oil or butter.
2. Preheat the oven to 370 degree F.
3. Drain the mushrooms, reserving the liquid.
4. To the mushroom liquid, add water if necessary to make ½ of liquid. Keep aside.
MAKING
5. To make the sauce for the au gratin, in a saucepan, melt the butter over medium low flame.
6. Saute the onion in it till it is soft and translucent.
7. Stir in the flour and curry powder and seasonings. Saute for another 2 minutes till it cooks.
8. Gradually blend in the reserved mushroom liquid, stirring until you get a smooth sauce.
9. Stir in the evaporated milk and cook the sauce, on low heat, stirring constantly, until it is thick and bubbly, about 5 to 7 minutes.
10. Take the pan off the heat stir add the mushrooms to the sauce.
11. Spoon some of the sauce onto the base of the casserole, then arrange the half the broccoli spears on top.
12. Arrange the chicken breasts over the broccoli, top with remaining broccoli and pour the sauce evenly on top.
13. Place in the oven for 30 minutes until heated through.
FINALIZING
14. Just before serving, transfer the dish under the broiler and broil for 5 minutes until the top is lightly gratinated.
SERVING
15. Serve the Chicken and Broccoli Au Gratin with garlic bread.
1. Grease a 1 1/2 -quart casserole or baking dish with oil or butter.
2. Preheat the oven to 370 degree F.
3. Drain the mushrooms, reserving the liquid.
4. To the mushroom liquid, add water if necessary to make ½ of liquid. Keep aside.
MAKING
5. To make the sauce for the au gratin, in a saucepan, melt the butter over medium low flame.
6. Saute the onion in it till it is soft and translucent.
7. Stir in the flour and curry powder and seasonings. Saute for another 2 minutes till it cooks.
8. Gradually blend in the reserved mushroom liquid, stirring until you get a smooth sauce.
9. Stir in the evaporated milk and cook the sauce, on low heat, stirring constantly, until it is thick and bubbly, about 5 to 7 minutes.
10. Take the pan off the heat stir add the mushrooms to the sauce.
11. Spoon some of the sauce onto the base of the casserole, then arrange the half the broccoli spears on top.
12. Arrange the chicken breasts over the broccoli, top with remaining broccoli and pour the sauce evenly on top.
13. Place in the oven for 30 minutes until heated through.
FINALIZING
14. Just before serving, transfer the dish under the broiler and broil for 5 minutes until the top is lightly gratinated.
SERVING
15. Serve the Chicken and Broccoli Au Gratin with garlic bread.
Chef
