August 8, 2011

Chicken and Broccoli Mornay

Chicken On The Stove Top

Prep time:

10 minutes

Cooking time:

30 minutes

“Make your own chicken broth and save a bundle. When you cook chicken, freeze the bones and skin in a large plastic bag. Once full, cover with water and simmer for 2 hours. Strain and freeze.”

Ingredients

Serves 4

2 tablespoons vegetable oil
3 1/2 cups cubed chicken (about 16 ounces)
1 cup cold water
1 tablespoon dry sherry or chicken broth
1 (10-ounce) package frozen chopped broccoli, thawed
1 (10-ounce) can cream of chicken soup
1 1/2 cups quick-cooking rice
1/4 cup grated Parmesan cheese, divided
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup shredded Swiss cheese
1/4 cup chicken broth

Directions

1
Heat oil in a large skillet; add chicken. Cook, stirring occasionally, until browned and cooked through, about 15 minutes. Add water, sherry, broccoli and soup. Bring to a boil.
2
Add rice to skillet; stir. Remove from heat. Let stand for 5 minutes. Sprinkle with 2 tablespoons Parmesan.
3
Melt butter in a large saucepan over low heat. Stir in flour. Gradually add half-and-half, stirring continually until smooth. Boil for 1 minute. Add Swiss cheese. Remove from heat.
4
Beat sauce with a wire whisk for 5 minutes. Beat in broth. Spoon chicken mixture into a serving dish. Pour sauce over chicken. Top with remaining Parmesan.

Variations(0)

Make My Own Version

Reviews(0)

Cookin' xpress!

Using cooked leftover chicken will save time in step 1.

Great Pairings

French Onion Soup

You can keep a lid on odors in the refrigerator if you store onions in a screw-top glass jar. Don't store them in plastic as the odor will permeate the plastic and affect the taste of other food.

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