Chicken And Broccoli Mornay

• 2 tablespoons vegetable oil
• 3 1/2 cups chicken breasts, cubed (about 1#)
• 1 cup cold water
• 1 tablespoon dry sherry or 1 tablespoon chicken broth
• 1 (10 ounce) package frozen broccoli, chopped, thawed
• 1 (10 ounce) can cream of chicken soup
• 1 1/2 cups quick-cooking rice
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons flour
• 1 1/2 cups half-and-half
• 1/4 cup swiss cheese, shredded
• 1/4 cup chicken broth

1. Heat oil in a large skillet.
2. Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
3. Add water, sherry, broccoli, and soup.
4. Bring to a boil.
5. Add rice to the skillet and stir.
6. Remove from heat and let stand for 5 minutes.
7. Sprinkle with 2 tablespoons of the parmesan cheese.
8. In a separate large saucepan, melt butter over low heat.
9. Stir in flour.
10. Gradually add the half-and-half, stirring continually until smooth.
11. Boil for 1 minute.
12. Add swiss cheese and remove from heat.
13. Beat sauce with a wire whisk for 5 minutes.
14. Beat in broth.
15. Spoon chicken mixture in a serving dish.
16. Pour sauce over chicken.
17. Top with remaining parmesan cheese.

vegetable oil, chicken breasts, cold water, sherry, frozen broccoli, cream of chicken soup, quickcooking rice, parmesan cheese, butter, flour, swiss cheese, chicken broth

Taken from www.food.com/recipe/chicken-and-broccoli-mornay-168207 (may not work)