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CHICKEN MORNAY CASSEROLE 4 lb. chicken breast 3/4 c. butter 1 c. flour 2 tsp. salt dash of pepper lukewarm stock 1/4 c. Parmesan cheese 1/3 c. butter 8 oz. can button mushrooms 1/4 c. chopped pimento squares Cook 4 pounds of chicken breasts in 4 cups hot water. Cover pan and simmer 30 minutes, do not boil. Let cool in own liquid then cut chicken into 2 or 3 inch pieces. To prepare sauce melt 3/4 cup butter, slowly blend in 1 cup flour, salt and pepper. Blend until smooth. Add lukewarm stock a little bit at a time. Add Parmesan cheese. Cook about 5 minutes until it thickens. Let cool about 20 minutes. Melt 1/3 cup butter, saute mushrooms. Add pimento squares to mushrooms. Pour mushrooms and pimentos into greased 12 x 8 x 2-inch pan or casserole. Pour 1/3 of the mornay sauce over this. Place cut chicken on top. Pour remainder of sauce over the chicken. Put 3 cups of bread cubes over this. Drizzle with 1/4 cup butter. Bake at 350 degrees for 45 minutes. May add small garlic clove or 1/4 cup Sauterne wine. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |