THE DAIRY KITCHEN
Chicken and Corn Mornay
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
40 MINS
This family favourite has stood the test if time for it's simplicity and ability to please a crowd! In fact, it's one of our most popular recipes. To mix it up, try adding puff pastry to the top, to turn this into a pot pie.
Ingredients
1 teaspoon butter1 onion, chopped
2 cups cooked chopped chicken
125g can creamed corn
1 quantity Snappy White Sauce
1/2 cup grated Cheddar Cheese
1 tablespoon chopped fresh parsley
Handy Tips
A handy recipe for using leftover cooked or BBQ chicken. You will need one chicken for this recipe.
Substitute canned salmon or tuna for the chicken.
Nutrition (per serve)
| Energy (kj) | 1869 |
| Protein (g) | 38 |
| Fat Total (g) | 21 |
| Calcium (mg) | 382 |
| Carbohydrates (g) | 28 |
| Iron (mg) | 1 |
Method
- Melt butter in a frying pan and cook onion until tender. Combine with chicken and corn and spoon into a 4-cup capacity ovenproof dish or individual dishes.
- Stir parsley and half the cheese through white sauce and pour over chicken mixture. Sprinkle with remaining cheese.
- Bake at 180°C for 40 minutes or until golden.
