Chicken and Broccoli Mornay |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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No need to heat up the oven on a hot day for this dish. Ingredients:
2 tablespoons vegetable oil |
3 1/2 cups chicken breasts, cubed (about 1#) |
1 cup cold water |
1 tablespoon dry sherry or 1 tablespoon chicken broth |
1 (10 ounce) package frozen broccoli, chopped, thawed |
1 (10 ounce) can cream of chicken soup |
1 1/2 cups quick-cooking rice |
1/4 cup grated parmesan cheese |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons flour |
1 1/2 cups half-and-half |
1/4 cup swiss cheese, shredded |
1/4 cup chicken broth |
Directions:
1. Heat oil in a large skillet.
2. Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
3. Add water, sherry, broccoli, and soup.
4. Bring to a boil.
5. Add rice to the skillet and stir.
6. Remove from heat and let stand for 5 minutes.
7. Sprinkle with 2 tablespoons of the parmesan cheese.
8. In a separate large saucepan, melt butter over low heat.
9. Stir in flour.
10. Gradually add the half-and-half, stirring continually until smooth.
11. Boil for 1 minute.
12. Add swiss cheese and remove from heat.
13. Beat sauce with a wire whisk for 5 minutes.
14. Beat in broth.
15. Spoon chicken mixture in a serving dish.
16. Pour sauce over chicken.
17. Top with remaining parmesan cheese.
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