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Chicken and Carrots Au Gratin

Original Recipe:

2 Cans Sliced Carrots, Drained
1 lb Boneless Skinless Chicken Breasts
1 Medium Onion, Sliced
2 T Butter
2 t Minced Garlic
1 t Meat Tenderizer
1 t Black Pepper
1 T Soy Sauce or Teriyaki Sauce
4 T Butter
1/4 C Butter
2 C Milk
4 oz Cubed Velveeta or 1-1/2 C Shredded Cheese
1 (6oz) pkg French Fried Onions

Saute chicken and onion in butter, garlic, meat tenderizer, black pepper, and soy sauce in a covered dish until done. Remove cover, turn up heat and cook until most of the liquid is evaporated and the onions have caramelized.

In a small saucepan melt butter. Stir in flour to absorb. Add milk and whisk until lumps are gone. Add in cheese and stir until completely melted and gravy has thickened.

Place chicken and carrots in a large lasagna pan. Pour cheese gravy over the top. Top with french fried onions. Bake for 25 minutes in 400F oven.

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