Chicken Mornay Recipes

CHICKEN MORNAY CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees
• Grease a 9x13 casserole
• Shred the cheese and set aside
• Steam the broccoli until tender. Set aside
• Open the cans of chicken and reserve 1 cup of the chicken broth
• Melt 2 tablespoons butter in a two quart sauce pan on medium high.
• As it starts to bubble whisk in the flour and as it thickens quickly pour in the chicken broth and whisk in the mayonnaise.
• Stir until the sauce thickens slightly and add in the milk.
• Add 1 cup shredded cheese and nutmeg.
• Continue to cook at a low boil whisking constantly until the sauce is thickened. Remove from heat.(sauce will thicken more as it cools).
• Layer the broccoli in the bottom of the casserole dish.
• Pour 1/2 sauce and sprinkle 1 Cup of the cheese over the broccoli.
• Layer all the chicken next.
• Pour the rest of the sauce on the chicken and sprinkle remaining shredded cheese on top.
• Bake about 30 minutes uncovered or until golden brown and bubbly.

CLASSIC MORNAY SAUCE

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

MORNAY SAUCE RECIPE

Steps:

• Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking. You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
• Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
• Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
• Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
• Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.

CHICKEN WITH MORNAY SAUCE

Steps:

• Heat the oven to 400 F. Butter a 2-quart baking dish. Set aside.
• Cook the noodles following package directions. Drain well and place in the prepared baking dish. Set aside.
• Melt the butter in a medium-to-large saucepan. Blend in the flour and cook, stirring constantly, for 1 minute.
• Gradually add milk and cook, stirring constantly, until thickened.
• Add pimiento, sherry, and chicken, and cook until heated through. Season to taste with salt and pepper, mixing well.
• Top the noodles with the chicken mixture and sprinkle with cheese. Bake for 20 minutes, until lightly browned.
• Remove from oven, cool slightly, and serve while hot.

CLASSIC MORNAY SAUCE

Steps:

• Gather your ingredients.
• In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
• Stir in the flour to form a roux . Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
• Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
• Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
• Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
• Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
• Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!

CHICKEN MORNAY

Steps:

• Melt butter in large sauce pan. Gradually whisk in flour. Slowly add milk and cook, stirring constantly until thickened. Add pimento, sherry and chicken. Season w/salt and pepper. Cook noodles and place them in a baking dish. Top with chicken mixture. And sprinkle w/parmesan. Bake at 400 for 20 minutes.

CHICKEN MORNAY

Steps:

• Cook chicken till no longer pink In 1 qt sauce pan cook Qhite Sauce, stirring frequently, stir in cheeses , stirring till cheeses are melted, Pour over chicken