"Grandpa Norris' Chicken/Turkey Mornay"

Sherri Harnock

My Grandpa Norris used to make this for the entire family on holiday weekends as Saturday was "his night to cook". He would triple/quadruple the recipe to make sure there was enough for all of us, plus any "strays" the grandkids might have invited over as well. It is so easy to make, and so delicious to eat! It has now become my own family's most requested "special event dinner" as well. It a great way to use up your leftover chicken/turkey too!

Grandpa Norris' Chicken/Turkey Mornay"
Makes 4 servings

3 tbsp margarine or butter, melted
1 small onion, chopped
3 tbsp flour
2 cups milk
1 tsp poultry seasoning

4 boneless skinless chicken/turkey breasts, fully cooked, and cooled OR 4 cups of leftover boneless skinless chicken/turkey, chopped into bite sized pieces)
4 slices Black Forest Ham
4 slices Swiss Cheese, sliced

1 tbsp margarine or butter, melted
1 cup of bread crumbs parsley for garnish, diced finely
(optional) shredded Parmesan Cheese

1. Melt 3 tbsp butter or margarine in a saucepan on medium heat. Add chopped onions. Sauté until tender. While stirring onions, add flour until a thick paste forms. Remove from the heat. 2. Whisk in milk slowly. Continue whisking until all the lumps have dissolved. Return to heat. Stir frequently until the sauce becomes quite thick. Remove from the heat. Add the poultry seasoning and stir again. 3. Spray an 8" square baking dish with non-stick vegetable spray. Layer the chicken/turkey, then the ham and then the swiss cheese in the baking dish. Pour the whitesauce over the layers. DO NOT MIX! (The sauce and cheese will combine while it's baking in the oven). 4. Melt approximately 1 tbsp of butter or margarine and mix it into the bread crumbs. Add shredded parmesan and parsley to taste. Sprinkle evenly over the top of the sauce. 5. Bake at 350º C for 30 minutes. Let rest 10 minutes before serving. Serve hot with a side salad and fresh warm bread.

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