Chicken and Broccoli Mornay

READY IN: 40mins
Recipe by Brenda.

No need to heat up the oven on a hot day for this dish.

Top Tweak by Aspen C.

I make the sauce with 3 cans cream of chicken soup (2 cans Progresso cream of mushroom for GF peeps), 1 cup mayo, juice of a lemon, 1 tsp curry, 1 tsp turmeric, and then the Parmesan and Swiss cheeses stated above. Thickened with cornstarch if needed. Makes it tangy and flavorful... Thank my grandma!

Ingredients Nutrition


  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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