chicken gratin?

Question

Does anyybody out there have a nice easy recipe for the above meal

Answer 1

Chicken and Potatoes Au Gratin

1 broiler-fryer chicken, cooked, skinned, boned, broken into pieces
1/2 cup chicken broth
1 clove garlic, halves
4 Yukon gold potatoes, sliced thin
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup nonfat dairy sour cream
3/4 cup skim milk, divided use
1 small onion, minced
3 tablespoons chopped pimento
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
2 tablespoons freshly grated Romano cheese
2 tablespoons light butter-flavored margarine, melted
1 cup whole wheat bread crumbs
Mix broth with cooked chicken.
Spray 2-quart shallow baking dish with vegetable cooking spray. Rub dish with garlic halves; then mince garlic and place in small bowl. Add to garlic, sour cream, 1/4 cup of the milk, onion, pimento and mustard; stir to mix well.
Sprinkle potatoes with salt and pepper.
In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken and half of the sour cream mixture. Repeat layers and then top with remaining 1/3 of the potatoes. Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano cheese.
Mix together margarine and bread crumbs; spread all over.
Bake in 375°F. oven about 1 hour or until potatoes are tender.
Makes 6 servings.

Answer 2

2 cups or 200g of your favorite pasta 2 tablespoons butter ½ kg boneless chicken breasts, cut into strips ½ teaspoon black pepper 1 can or 400g mushrooms, chopped 1 tablespoon fresh parsley, chopped 4 cups or 1000ml milk 1 sachet Béchamel Mix 1 ½ cups or 150g grated Kashkaval cheese Preparation: Cook the pasta according to packaging instructions. Drain and set aside. Melt butter in a large saucepan, add chicken pieces and cook over medium heat until cooked. Season with salt and black pepper. Add mushrooms, parsley and the cooked pasta and stir for 1 minute. Place the mixture in an ovenproof baking dish. Place milk and Béchamel Mix in large saucepan. Bring to boil, then simmer while stirring for 3-4 minutes until sauce thickens. Spoon the béchamel sauce over the chicken and pasta mixture; shake the dish so the sauce gets evenly distributed into the mixture. Top with the Kashkaval cheese. Bake in a 190°C preheated oven for 15 minutes, or until top is golden.

Answer 3

AU GRATIN CHICKEN BAKE

2 c. chopped cooked chicken or turkey
1 (8 oz.) can water chestnuts, drained, sliced
4 oz. spaghetti, cooked, drained
1/2 c. milk
2 tbsp. chopped pimento
1 (10 3/4 oz.) can cream of celery soup
1 c. shredded sharp Cheddar cheese
1 c. Parmesan cheese

Combine chicken, soup, water chestnuts, spaghetti, 1/2 cup Cheddar cheese, 1/2 cup Parmesan cheese, milk, and pimento. Mix lightly. Spoon into 1 1/2 quart casserole. Bake at 350 degrees for 45 minutes. Top with remaining Cheddar cheese and additional Parmesan. Continue baking until Cheddar cheese melts. 6- 8 servings.

Answer 4

Gobbledygook, why give 10 points to somebody who's clearly just cut & pasted from somewhere else instead of writing their own answer?

Some people put lots of time & thought into their answers.

Answer 5

wow you must give zsoko them 10 points
fantastic way


and i have been in catering for 15 years

Answer 6

make a bechamel sauce, and pour over the chicken

cover with breadcrumbs and bake in oven.