Chicken and Broccoli Mornay

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

• Ready In: 40 mins
• Serves: 4

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.