Chicken, Broccoli Potatoes Au Gratin

Chicken, Broccoli Potatoes Au Gratin  

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Preheat oven to 200℃. Heat 10 ml soy bean oil in a large skillet over high heat. Add chicken skin side down and cook for 3 minutes. Put on paper towels to drain. Bring 3 cups water to a boil, add potatoes and cook for 5 minutes. Remove from heat and set aside. Put soup, chicken broth and wine in a large sauce pan. Bring to a simmer and add in onions and garlic. Season to taste with salt and pepper. Put 30 ml sauce in the bottom of a greased large baking dish. Put one layer of potatoes then a layer of chese. Repeat layers with remaining sauce, potatoes and cheese.Add chicken, skin side up. Bake Uncovered for 30 minutes add broccoli and cook for an additional 5 minutes or until the potatoes are tender. 

  • 2.0 boneless skinless on chicken thighs
  • 1.0 can Condensed cream of chicken soup
  • 0.75 soup can Chicken broth
  • 0.25 soup can White wine
  • 125.0 g Cheddar cheese (shredded)
  • 2.0 ea Medium sized potatoes (peeled and sliced)
  • 50.0 g Onion (medium dice)
  • 0.0 Salt and pepper to taste
  • 0.0 Broccoli florets