Chicken Mornay 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.

CLASSIC MORNAY SAUCE

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

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 DIVAN

Steps:

• Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.
• Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.
• 3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.
• In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice.

CHICKEN MORNAY

Steps:

• Melt butter in large sauce pan. Gradually whisk in flour. Slowly add milk and cook, stirring constantly until thickened. Add pimento, sherry and chicken. Season w/salt and pepper. Cook noodles and place them in a baking dish. Top with chicken mixture. And sprinkle w/parmesan. Bake at 400 for 20 minutes.

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.

CHICKEN CREPES IN SHERRIED MORNAY SAUCE

Steps:

• Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
• Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
• While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
• Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
• Place a heaping spoonful of the mixture in the center of each crepe and roll.
• Place in a shallow oven-proof dish, seam side down.
• Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
• Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
• This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
• A serving is two crepes per person.
• Sherried Mornay Sauce:.
• Make a white roux with the butter and flour.
• Add milk and whisk over medium heat.
• Boil 1 minute, whisking constantly.
• Remove from heat and add salt, pepper, cream, and sherry.
• Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
• Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
• Serve with any extra sauce.

CHICKEN MORNAY

Steps:

• 1. In a large skillet over medium heat, brown Canadian bacon in butter remove and set aside.2. Add soy flour, thyme and pepper to skillet. Cook and stir for 1 to 2 minutes. Add broth and cream. Stirring, bring to a boil and boil until thickened. Remove from heat.3. Stir in 1 1/2 cups of the mozzarella. Parmesan and sherry. Add asparagus, mushrooms, onion, chicken and reserved bacon toss lightly until evenly coated. Spoon mixture into a 2 1/2 -quart casserole sprinkle with remaining mozzarella. Cover and refrigerate up to 24 hours (flavor improves with standing).4. Bake, covered, in a preheated 350° oven for 50 to 60 minutes or until bubbly and heated through.

MORNAY SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.