| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Poultry | 6 | Servings |
INGREDIENTS
| 8 | lg | Fresh broccoli spears; cooked (or frozen broccoli spears) |
| 8 | sl | (large) chicken breast; cooked |
| 3 | c | Mornay sauce |
| 1 | c | Grated American cheese |
| 1/4 | ts | Paprika |
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 | c | Milk (or chicken stock) |
| 1/8 | ts | Cayenne pepper |
| 1 | ts | Salt |
| 1 | c | Cubed sharp cheese |
| 1 | c | Cream |
INSTRUCTIONS
MORNAY SAUCE Arrange broccoli in a 9x13 baking dish. Cover with chicken breasts. Top with grated cheese and pour mornay sauce over. Sprinkle with paprika. Brown slowly under broiler or bake for 30 minutes at 325° until hot. To make sauce, melt butter slowly. Add flour, then milk, stirring constantly. Add cayenne, salt and cheese. When cheese is melted, slowly add cream. Yield: 6 to 8 servings. ANNE TURNER DAWSON (MRS. MICHAEL) DENVER, CO From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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