Chicken mornay
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Fresh broccoli spears; cooked (or frozen broccoli spears) |
| 8 | slices | (large) chicken breast; cooked |
| 3 | cups | Mornay sauce |
| 1 | cup | Grated American cheese |
| ¼ | teaspoon | Paprika |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Milk (or chicken stock) |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Salt |
| 1 | cup | Cubed sharp cheese |
| 1 | cup | Cream |
Directions
MORNAY SAUCE
Arrange broccoli in a 9x13 baking dish. Cover with chicken breasts. Top with grated cheese and pour mornay sauce over. Sprinkle with paprika. Brown slowly under broiler or bake for 30 minutes at 325ø until hot. To make sauce, melt butter slowly. Add flour, then milk, stirring constantly. Add cayenne, salt and cheese. When cheese is melted, slowly add cream. Yield: 6 to 8 servings.
ANNE TURNER DAWSON
(MRS. MICHAEL)
DENVER, CO
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .