Breast Of Chicken Mornay

  • pointsevenout 2 years ago
    Recipe by Good4U: Breast Of Chicken Mornay
    It's a good dish. Lots of comfort flavor. The sauce is an onion gravy with an egg added. There is probably some fancy name for it but it's gravy to me.
    My casserole turned out a little chunkier than the headliner pic. Looks like the ham should be chopped instead of left whole or cut into strips to mimic the breasts. Or maybe even the breasts could be chopped a little more.
    It's all pre-cooked before it goes into the oven. So baking is just for warm-up and browning.
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  • Good4U 2 years ago said:
    Thanks for the nice review Points:-) It does have a creamy comfort flavour doesn't it?
    Just wondering if you use thinly sliced deli ham as indicated? If you did it shouldn't seem chunky and I did mention not huge chicken breasts for those who seem to be only able to get them that way in here! Normally individual boneless chicken breasts (meaning half of a whole breast) weigh approximately 1/4 lb to 1/2 lb each. Thus slicing them horizontally would have made them thin enough. Yes it is for warming it up and crisping the top, also for thickening the sauce and melting the cheese. Similar to a mac and cheese or any casserole that has precooked things in it for that matter.
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  • pointsevenout 2 years ago said:
    I'll cut mine up more next time. We get what we get here. The prepackaged filets are always huge. Three quarters of a pound each. I bought some whole fryers so the breasts would be smaller.
    Just found out, mother raided the casserole dish, scraped off all the gravy and breading and ate it. Sheesh!
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  • mommyluvs2cook 2 years ago said:
    Looks good! What do you served this with...noodles?? I have everything to make this except the half and half. I do have whole milk and heavy cream so I'm sure one of those would work....
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  • Good4U 2 years ago said:
    LOL Points, I was going to ask how your Mom liked it. I will take that as a supreme compliment:)

    Mml2c, You could use whole milk or heavy cream. Just a warning it is a tad rich so unless you like a lot of rich things together serve it with some plainer things.
    I never tried it with noodles before but it seems like you are onto a great idea!
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  • NPMarie 2 years ago said:
    I already have this one bookmarked:) It really does sound amazing! I can hardly wait to try this recipe from Joce:)
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  • pointsevenout 2 years ago said:
    Half and half: One cup whole milk minus 1 Tablespoon. Then add in 1 Tablespoon melted unsalted butter. Save some money and make your own half and half.
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  • pointsevenout 2 years ago said:
    For this particular recipe use 1/4 cup whole milk and 1 teaspoon butter. It can be unsalted or not. That should get you real close to what the recipe spec's out without getting real precise and not making too much.
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  • chuckieb 2 years ago said:
    Ohhhhhh....this sounds soooooo good. Need some,want some NOW! :)
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  • frankieanne 2 years ago said:
    That looks like a rich and filling dish! That's a great tip on the half and half, pso. I saw a recipe the other day that called for 2 Tbs of half and half. I didn't want to buy any just for that small amount!
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  • mommyluvs2cook 2 years ago said:
    Thanks so much points! I'll use that ratio when making this....
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  • mommyluvs2cook 2 years ago said:
    Got around to this one...I wasn't sure what to expect with this casserole. I HAD to serve this over something ... so I toasted up some slices of bread, and used my metal spatula to "cut" squares to fit on the toast! Kind of like open faced sandwiches (that need a knife and fork) but with bread crumbs on top to resemble a top toast. Perfect amount of sauce and really good flavor! Oh and I used sliced havarti for the cheese. Sorry this isn't the best photogenic food haha!
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  • Good4U 2 years ago said:
    What a great idea ML2C! I am delighted you enjoyed it. I think it is a great pic!
    Thanks for the lovely review.:)
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  • frankieanne 2 years ago said:
    Neat idea, ml2c. Its a good way to stretch it out some as well. It is kind of a hard dish to photograph, isn't it!
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  • mommyluvs2cook 2 years ago said:
    Thanks guys! It maybe would have done okay with a regular camera...but nope, only my nifty camera phone!
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  • chuckieb 2 years ago said:
    Made this last night and am munching away on leftovers right this moment for my lunch. Really tasty. The sauce is a lovely one. I just used Carnation Evaporated milk in place of the half and half cream and we just use skim milk so that's what I used for the milk part. Still plenty creamy. Good comfort food!
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  • Good4U 2 years ago said:
    Janet, I am delighted you liked it even though I would pass on using Carnation milk in it myself b/c I detest the stuff.:-) A good thing we all have different taste buds isn't it!
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