Best Au Gratin Chicken Bake Recipes

CHICKEN AND PEAS AU GRATIN CASSEROLE

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.

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.

CHICKEN & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

AU GRATIN CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 350ºF.
• In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
• Pour potatoes and sauce mix into large rectangular baking pan.
• Stir in water, milk and mustard.
• Mix in onion and vegetables.
• Top with chicken pieces.
• Roast, uncovered, 45 to 55 minutes.
• Sprinkle with breadcrumbs and cheese.
• Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.

POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME

Steps:

• Adjust oven rack to lowest position. Heat oven to 350 degrees.
• With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
• Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
• Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
• Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

JACKIE'S EASY AU GRATIN CHICKEN BAKE

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.