Recipes:
# Chicken and Broccoli Mornay
## INGREDIENTS
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
SERVES 4
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## Make Ahead
Prepare this recipe through step 1 up to 8 hours ahead. Reheat and prepare the sauce when ready to serve.
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## VARIATION
For a change of pace, substitute turkey meat for the chicken.
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### 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.
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### 2
Add rice to skillet; stir. Remove from heat. Let stand for 5 minutes. Sprinkle with 2 tablespoons Parmesan.
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### 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.
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### 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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## Make It Quicker
• Using cooked leftover chicken will save time in step 1.
