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.
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.
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!
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!
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.
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!
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!
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!