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Chicken Mornay

Serves: 6

Print this Recipe


   1/4 pound canadian bacon cut in 1-inch strips
   2 tablespoons butter or margarine
   1/4 cup flour
   1/2 teaspoon thyme dried, crushed
   1/4 teaspoon black pepper
   2 cups chicken broth
   1 cup milk
   8 ounces mozzarella cheese shredded (about 2 cups)
   1/3 cup parmesan cheese grated
   3 tablespoons sherry
   2 cups corkscrew pasta cooked and drained
   1 8-ounce package frozen asparagus spears thawed and drained
   1/4 pound mushrooms sliced (about 1 1/2 cups)
   1 onion small, minced
   1 1/2 cups chicken diced cooked


In a large skillet over medium heat, brown Canadian bacon in butter or margarine; remove and set aside.

Add flour, thyme and pepper to skillet. Cook and stir for 1 to 2 minutes. Add broth and milk. Stirring, bring to a boil and boil until thickened. Remove from heat.

Stir in 1 1/2 cups of the mozzarella. Parmesan and sherry. Add macaroni, asparagus, mushrooms, onion, chicken and reserved bacon; toss lightly until evenly coated. Spoon mixture into a 2 1/2 -quart casserole; sprinkle with remaining mozzarella. Cover and refrigerate up to 24 hours (flavor improves with standing).

Bake, covered, in a preheated 350° oven for 50 to 60 minutes or until bubbly and heated through.




Chicken Mornay comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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