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August 8, 2011
Chicken and Broccoli Mornay
Chicken On The Stove Top
Prep time:
10 minutesCooking 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.
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Cookin' xpress!
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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