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Sultan Chicken Broccoli Potato Au Gratin
Sultan Chicken Broccoli Potato Au Gratin

Before you jump to Sultan Chicken Broccoli Potato Au Gratin recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

Eating healthy foods makes all the difference in the way you feel. Whenever we eat more healthy snacks and a lesser amount of of the detrimental ones we usually feel much better. Eating fresh vegetables helps you feel much better than eating a slice of pizza. Choosing healthier food choices can be difficult if it is snack time. Shopping for goodies can be a difficult task because you have so many options. Here are a handful of healthy snacks which you can use when you need an instant pick me up.

Whole grain meals are an superb choice for a fast balanced snack. A bit of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run may be healthier with whole fiber chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain alternatives.

You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to sultan chicken broccoli potato au gratin recipe. You can cook sultan chicken broccoli potato au gratin using 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Sultan Chicken Broccoli Potato Au Gratin:
  1. Take boneless chicken breast
  2. Use 1 large potato
  3. Provide head broccoli -rinsed & chopped
  4. You need cream of broccoli can soup
  5. Provide cheddar broccoli powdered soup mix (optional)
  6. Provide chopped onion
  7. Use curry
  8. Take fenugreek
  9. Get citric acid (limesalt)
  10. Provide tumeric
  11. You need mozzarella
Steps to make Sultan Chicken Broccoli Potato Au Gratin:
  1. Thick slice potato (like large coins) -boil until tender
  2. Heat mix cream of broccoli/cheddar broccoli soup mix & water (min 10 min)
  3. Slice chicken semi-thin, add to hot olive oil & onion in skillet (seasoning with pinches of limesalt, curry, & fenugreek. -optional pinches of turmeric for color)
  4. In a casserole dish, layer soup mix, broccoli, potato, chicken, and mozzarella. Leaving mozzarella as final topping
  5. Bake at 375 for 30 min, or until cheese is bubbling brown
  6. We serve in bowls with French baguette or fresh khubz
  7. Our casserole dish was already overflowing with plenty of extra left over ingredients. We layered in another casserole dish and fridge stored for cooking the next day. The flavors really developed overnight, and it was AMAZING(!!!!) lunch dish.

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