click for larger images.Chicken Au Gratin - original recipe by Barry L. Kramer (last modified
22 July 2014; created January 2014)
Preparation time: about 30 minutes
Cooking time: about 90 minutes
This is a good, easy recipe which reheats well.
click for larger images.
Ingredients
· 1 to 1.5 lbs. boneless skinless chicken breast, pounded to tenderize
and cut into small cubes
· 16 oz. box of linguini, broken in half
· some olive oil for cooking chicken
· 8 oz. bag of finely shredded orange sharp cheddar cheese, divided for
sauce and topping recipe
Sauce ingredients
· 8 oz. block of orange sharp cheddar cheese
· 8 oz. block of white sharp cheddar cheese
· 1/4 C habanero cheese (optional if you like it a little spicy.. but
highly recommended)
· 3/4 C shredded orange sharp cheddar cheese
· 3 C whole milk
· 1/4 C water
· 1/2 t fine ground black pepper
· 1/2 t mustard powder
· 1/2 t onion powder
· 1 t corn starch
· 1 t Minor's Chicken Base
· sprinkle of hot pepper (mambasso or cayenne)
Directions
1. Grate all of the block cheese and roughly mix the different types together in a large bowl.
You must cook three things simultaneously, so gather:
* a pot to hold 4 quarts of water for cooking pasta.
* a 3.5- or 4-quart shallow metal baking dish for the final recipe.
* a 3.5- or 4-quart pot for making the cheese sauce.
At the same time, perform steps 2, 3 ,and 4.:
2. Heat on high 4 quarts of water (with a little salt and olive oil) in pot for cooking pasta.
3. At the same time, make cheese sauce in a 3.5- or 4-quart pot by combining liquid ingredients, chicken base, and powdered ingredients. Slowly heat the mixture on low heat. Don't boil the mixture. When hot, slowly add cheese, about a half cup at a time, while stirring. Stir often or continuously to dissolve the cheese and to prevent settling or sticking. Continue adding and heating until all cheese is dissolved. Keep hot on very low heat.
→ If it looks really lumpy, it's not hot enough. Around 177 degrees F is required.
4. At the same time, using the 3.5- or 4-quart shallow metal baking dish for the final recipe. In about 1T olive oil, cook chicken until done and golden brown (image). Stir frequently and don't overcook. When done, deglaze pan with a little water and spoon some cheese sauce over chicken to coat so it doesn't dry out. Cover to keep hot.
5. Preheat oven to 375 F.
6. When water for pasta is boiling, add linguini, return to boiling, and cook pasta for exactly 5 minutes, drain, rinse with hot water, and put in the baking dish with the chicken. Pour cheese sauce over pasta and chicken, and mix to combine. Heat on stove to return mixture to just boiling. Make sure linguini is immersed in sauce and not jutting up (which creates burnt ends).
7. Put baking dish in oven and reduce heat to 350 degrees. Bake uncovered for 20 minutes.
8. After 20 minutes, remove from oven, stir, and top with a layer of shredded sharp cheddar cheese. Return to oven and continue baking until cheese is melted and beginning to brown on top and edges are golden brown, about 7 to 17 more minutes. The time is not critical so bake to your personal preference for edge browning.
. → These times are for a convection oven; your baking time may
vary.
Amazing!
