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

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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