Chicken Mornay Casserole Recipes

CHICKEN MORNAY CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees
• Grease a 9x13 casserole
• Shred the cheese and set aside
• Steam the broccoli until tender. Set aside
• Open the cans of chicken and reserve 1 cup of the chicken broth
• Melt 2 tablespoons butter in a two quart sauce pan on medium high.
• As it starts to bubble whisk in the flour and as it thickens quickly pour in the chicken broth and whisk in the mayonnaise.
• Stir until the sauce thickens slightly and add in the milk.
• Add 1 cup shredded cheese and nutmeg.
• Continue to cook at a low boil whisking constantly until the sauce is thickened. Remove from heat.(sauce will thicken more as it cools).
• Layer the broccoli in the bottom of the casserole dish.
• Pour 1/2 sauce and sprinkle 1 Cup of the cheese over the broccoli.
• Layer all the chicken next.
• Pour the rest of the sauce on the chicken and sprinkle remaining shredded cheese on top.
• Bake about 30 minutes uncovered or until golden brown and bubbly.

CHICKEN WITH MORNAY SAUCE

Steps:

• Heat the oven to 400 F. Butter a 2-quart baking dish. Set aside.
• Cook the noodles following package directions. Drain well and place in the prepared baking dish. Set aside.
• Melt the butter in a medium-to-large saucepan. Blend in the flour and cook, stirring constantly, for 1 minute.
• Gradually add milk and cook, stirring constantly, until thickened.
• Add pimiento, sherry, and chicken, and cook until heated through. Season to taste with salt and pepper, mixing well.
• Top the noodles with the chicken mixture and sprinkle with cheese. Bake for 20 minutes, until lightly browned.
• Remove from oven, cool slightly, and serve while hot.

CHICKEN AND BROCCOLI MORNAY

Steps:

• Heat oil in a large skillet.
• Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
• Add water, sherry, broccoli, and soup.
• Bring to a boil.
• Add rice to the skillet and stir.
• Remove from heat and let stand for 5 minutes.
• Sprinkle with 2 tablespoons of the parmesan cheese.
• In a separate large saucepan, melt butter over low heat.
• Stir in flour.
• Gradually add the half-and-half, stirring continually until smooth.
• Boil for 1 minute.
• Add swiss cheese and remove from heat.
• Beat sauce with a wire whisk for 5 minutes.
• Beat in broth.
• Spoon chicken mixture in a serving dish.
• Pour sauce over chicken.
• Top with remaining parmesan cheese.