Diced cooked chicken is combined with a delicious creamy Mornay sauce in this easy recipe. The creamy mixture is then spooned over noodles, topped with Parmesan cheese, and baked to perfection.
It's an easy dish to prepare especially with leftover cooked chicken, spit-roasted deli chicken, or freshly sautéed or poached chicken. A little diced pimiento, along with milk and a little sherry turns ho-hum poultry into a gift from the gods.
Serve the chicken over hot cooked noodles, or feel free to use hot cooked rice in this dish. Add a salad or side vegetable and you have a fabulous family meal. Try making this recipe with leftover holiday turkey.
- 8 ounces egg noodles (medium to wide)
- 6 tablespoons butter
- 6 tablespoons flour (all-purpose)
- 3 cups milk (whole or low-fat)
- 1 (2-ounce) jar diced pimiento (drained)
- 3 tablespoons dry sherry
- 3 cups cooked chicken (or turkey, diced)
- Salt (to taste)
- Pepper (to taste)
- 1 cup Parmesan cheese (grated)
Heat the oven to 400 F. Butter a 2-quart baking dish. Set aside.
Cook the noodles following package directions. Drain well and place in the prepared baking dish. Set aside.
Melt the butter in a medium-to-large saucepan. Blend in the flour and cook, stirring constantly, for 1 minute.
Gradually add milk and cook, stirring constantly, until thickened.
Add pimiento, sherry, and chicken, and cook until heated through. Season to taste with salt and pepper, mixing well.
Top the noodles with the chicken mixture and sprinkle with cheese. Bake for 20 minutes, until lightly browned.
Remove from oven, cool slightly, and serve while hot.
What Is a Mornay Sauce?
While the sauce in this recipe isn't a true Mornay sauce, it's pretty darn close. In its strictest definition, a Mornay sauce is a béchamel sauce to which cheese, usually Parmesan and Swiss, has been added.
This all-purpose sauce sometimes is varied with the addition of fish or chicken stock, more cream, or egg yolks. It's wonderful with hard-cooked or poached eggs, fish, shellfish, chicken, as it is used here, and vegetables, especially asparagus.