This dish’s fancy name is Chicken Mornay. This dish was actually served in the Neiman Marcus deapartment store cafe, which my mother used to frequent. My mom snagged the recipe from the Neiman Marcus Cookbook years ago and has been making it ever since. I can still remember the smells of the beer biscuits filling the house as a child.
- 1 package of chicken breasts
- 1 bunch of broccoli or 1 bag of frozen broccoli
- 2 Tb butter
- 3 Tb flour
- 8 oz Velveeta cheese, cut into small pieces
- 1 cup milk
- 1 cup beer (1/2 can)
- 1 jalapeno, diced (optional for a more spicy sauce)
- Mix biscuit ingredients together to let rise, while the chicken is cooking.
- Preheat oven to 375 degrees. Cut the chicken into bite sized pieces the season with salt and pepper. Place the uncooked chicken in a baking dish with a few drizzles of olive oil. Bake for about 15-20 minutes or until cooked all the way through (check by cutting a piece in half to see if it is still pink). (You can grill or cook the chicken however you would like but this is how I have done it)
- While the chicken is cooking steam the broccoli.
- For the sauce, melt the butter over medium heat. Add flour and whisk until all of the butter is absorbed (it will smell like bread). Add milk gradually and whisk it all together quickly so the flour dissolves. Slice the cheese into small chunks then add to the sauce. Add the jalapeno and beer and continue to stir until the beer is completely incorporated.
- Remove the chicken from the oven. Layer the broccoli on top then pour the cheese sauce over it all. Cook at 350 degrees for 15-20 minutes or until cheese is bubbly.
- 3 cups Bisquick
- 3 Tb sugar
- 1 cup beer (or 1/2 can)
- Mix ingredients together. Grease muffin pan and distribute batter into pan. Let rise for 30-40 minutes. Bake at 375 for about 20 minutes, or until golden brown on top.
- My favorite way to enjoy this dish is to cut a biscuit in half then put the chicken and broccoli on top, with a generous spoonful of the cheesy sauce drowning the biscuit!