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  1. Chicken Mornay

Chicken Mornay

Recipe By speedyqltr
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4 servings

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  • 1. Spray an 8" square baking dish with non-stick vegetable spray. Layer the chicken, then the ham and then the Swiss cheese in the baking dish. Set aside.
  • 2. Melt 3 Tbsp. of butter or margarine in a saucepan on medium heat. Add chopped onions. Sauté until tender. While stirring, add the flour until a thick paste forms. Remove from the heat. Whisk in milk slowly. Continue whisking until all the flour lumps have dissolved. Return to heat. Stir constantly until the sauce becomes quite thick. Remove from the heat. Add the poultry seasoning and stir again. Pour the sauce over the top of the layers of meat and cheese. DO NOT MIX! The sauce and cheese will combine while it's baking in the oven.
  • 3. Melt approximately 1 Tbsp. of butter or margarine and mix it into the Honey Maid Graham Crumbs. Sprinkle evenly over the top of the sauce. Sprinkle the Kraft Shredded Parmesan Cheese on top of the crumb mixture.
  • 4. Bake at 350ºF for 30 minutes. Let rest 10 minutes before serving. Garnish with parsley. Serve hot.


My Grandpa (Ken) Norris used to make this for the entire family on holiday weekends as it was "his night to cook". He would triple the recipe to make sure there was enough for all 20 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 "special event dinner" as well........and any special event will do! This is one of my favourite memories of my Grandpa Norris; helping him make the special Saturday night meals. He was an amazing cook! Possible Sides: This dish is quite filling so I serve it with a salad and garlic bread. I melt Kraft Shredded Parmesan Cheese and Kraft Shredded Marble Cheese on top of the garlic bread under the broiler in my oven until the edges of the bread are slightly browned and the cheese is bubbly.

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