Chicken With Mornay Sauce

Healthy Turkey Divan with Broccoli and Rice
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  • 38 mins
  • Prep: 8 mins,
  • Cook: 30 mins
  • Yield: Serves 6
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Diced cooked chicken is combined with a delicious creamy sauce in this easy recipe. The creamy sauce is spooned over noodles, topped with Parmesan cheese, and baked to perfection. It's an easy dish to prepare with cooked chicken, and diced pimiento, along with milk and a little sherry. Serve the chicken over hot cooked noodles, or feel free to use hot cooked rice in this dish. Add a salad or side vegetable to make a fabulous family meal.

What You'll Need

  • 8 ounces egg noodles, medium to wide
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk, can be low fat
  • 1 small jar (about 2 ounces) diced pimiento, drained
  • 3 tablespoons sherry
  • 3 cups cooked chicken, diced
  • salt and pepper, to taste
  • 1 cup grated Parmesan cheese

How to Make It

  1. Heat the oven to 400°. Butter a 2-quart baking dish.
  2. Cook the noodles following package directions. Drain well and place in the prepared baking dish.
  3. 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. Season with salt and pepper, to taste.
  4. Top the noodles with chicken mixture; sprinkle with cheese. Bake for 20 minutes, until lightly browned.

    Serves 6.

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