Best 7 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.

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.

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.

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.

CHICKEN POTATO AU GRATIN

Steps:

• Spray a casserole dish with vegetable cooking spray.
• Now, get ready to tear that bird apart! Take off the skin and separate the meat from the bones, tearing into bite-sized pieces. Set aside.
• In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
• Sprinkle potatoes with salt and pepper.
• Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
• Repeat layers and then top with remaining third of the potatoes.
• Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
• Mix the butter with the bread crumbs and sprinkle over the top.
• Bake in 375 degree oven about 1 hour, or until potatoes are tender.

CHICKEN AU GRATIN CASSEROLE

Steps:

• Melt half the butter in a large casserole over medium heat, add chicken and brown on both sides.
• Pour in wine and chicken broth, add tarragon, cloves, onion, garlic, salt and pepper.
• Bring to a boil over high heat.
• Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender.
• Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta.
• Drain and set aside.
• Remove the chicken from the casserole and cut into dices.
• Keep warm.
• Mix together the second half of butter and the flour.
• Stir in mixture to remaining juices in casserole.
• Bring to a boil over medium heat, stirring constantly.
• Remove from heat, gently stir in tortiglioni, broccoli and chicken dices.
• Pour in ovenproof dish, top with shredded Canadian Havarti cheese and breadcrumbs.
• Cook in the oven at 350 ºF (180 ºC) for 8 to 10 minutes, until golden brown.
• Serve hot.