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Chicken & Corn Mornay

Chicken and Corn Mornay - always a family favourite. Quick, easy and inexpensive.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Keyword: Cheese, Chicken, Corn, Mornay, Nana In Your Pocket, NIYP, recipe
Servings: 6 serves
Cost: $$

Ingredients

  • 3 tbsp butter melted
  • 3 tbsp all purpose (plain) flour
  • 1 cup milk full cream is best
  • 1 pinch salt
  • pepper to taste
  • 2 tbsp lemon juice
  • 1 cup chicken stock or 1 cup water and 2 chicken stock cubes
  • 1 cup grated cheese
  • 1 BBQ chicken meat only, chopped into bite sized pieces or shredded
  • 3 slices bread any type, crumbed
  • 2 tbsp butter extra

Instructions

  • Preheat oven to 180°C (350°F)
  • Melt butter in a medium/large saucepan over medium heat
  • Add flour and cook over medium heat, stirring constantly for 3-5 minutes to 'cook off' the flour. If you don't cook off the flour, the white sauce will taste 'floury'
  • Remove from heat, add milk ¼ cup at a time, stirring constantly between each addition until a smooth texture is obtained. Take your time between each addition to ensure you have all the lumps out. Taking short cuts here will result in a lumpy sauce (not nice)
  • Return to the heat and add chicken stock ¼ cup at a time, stirring constantly between each addition until a smooth texture is obtained
  • Add lemon juice, salt, and pepper and stir to combine
  • Add grated cheese and stir through until cheese has melted and the sauce is smooth and shiny.
  • Add chicken and corn and stir through. Pour into ramekins and set aside.
  • Crumb the slices of bread or tear into small pieces. Mix with the extra butter. (I put the bread and butter in a blender and blitzed for a few seconds). Divide the crumb mixture between the 6 ramekins
  • Place in the oven and cook for about 15 minutes or until the breadcrumbs are a golden brown and the mornay is bubbling around the edges. Serve on its own or with steamed veggies and crusty bread. Enjoy!