Chicken And Broccoli Mornay - cooking recipe

Ingredients

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

Preparation

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