Chicken Mornay. A creamy, cheesy chicken and broccoli slow-cooked to perfection in a rich white Mornay sauce, perfect for a comforting family meal.
Servings: 5
Prep Time: 15 minutes
Cook Time: 4 hours 45 minutes
Total Time: 5 hours
Course: Main Course
Cuisine: Chicken
Equipment: 3.5L Slow Cooker
Ingredients
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300 ml cooking cream
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1/2 cup mayonaise
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420-gram Treasure of Chicken condensed soup, Campbell’s.
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1 tbsp Vegeta seasoning
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2 tsp dried mixed herbs
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1 kg skinless chicken thigh fillets, cut up.
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2 cups small broccoli florets.
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2 cups shredded cheese
Chicken Mornay: Directions
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Pour the soup, cream, mayonnaise, vegeta and mixed herbs in slow cooker and stir to mix.
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Add diced raw chicken.
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Slow cook on low for 3hrs.
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Add broccoli and gently stir it together to blend and cook at a slower pace an extra 1hr 30mins.
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Add cheese and stir and slow cook for a further 15mins.
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The entire cooking time is 4hrs 45mins on low.
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Serve on cooked rice.
Notes:
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Cooking cream is a certain cream which can not split when heated. When required to use regular cream it is advisable to add 1-2 tsp of cornflour to it then add it to the cream to prevent splitting.
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Diced leg fillets or diced breast fillets can be used in place of chicken thigh fillets. Breast can be slightly dry though so would certainly give a recommendation of thigh.
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Vegeta is a gourmet vegetable stock powder that can be found in all supermarkets and is dry. It is a beautiful creamy taste and very suggested in this recipe.
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I used the shredded cheese of Pizza Blend (Mozzarella, Cheddar and Parmesan).