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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 butter
1 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
All nutrition values are per serving.

Method

  1. 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.
  2. Stir parsley and half the cheese through white sauce and pour over chicken mixture. Sprinkle with remaining cheese.
  3. Bake at 180°C for 40 minutes or until golden.

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