Asparagus Chicken Mornay

I have done this very easy dish before, but it was a long time ago. Why I have neglected it for so long I have no idea, because it is so simple, so quick and so tasty; real comfort food. Also it lends itself to all sorts of variations like; mushroom and ham, capsicum and ham, chorizo and sauerkraut, sardines and raspberries, you name it. Whatever you have in the store cupboard/ fridge/ freezer, whatever appeals.

 

Ingredients.

¼ cup grated cheese.

¼ cup dry bread crumbs.

¼ cup chopped parsley.

1 teaspoon paprika.

50g butter.

2 tablespoons plain flour.

Salt.

1 cup milk.

1 skinless chicken breast fillet, cooked and shredded.

1 425g can asparagus spears, drained.

 

Preparation.

Mix together the grated cheese, bread crumbs, parsley and paprika in a bowl. Set aside.

 

Method.

Melt the butter in a small pan and stir in the flour. Add the milk and heat through, stirring frequently, until thickened. Remove from the heat and stir the grated cheese through until the mornay sauce is of a uniform creamy texture.

Place a layer of asparagus at the bottom of an au gratin dish, cover with a layer of chicken meat then a layer of mornay sauce. Add a second layer of asparagus, the rest of the chicken and then the rest of the sauce. Top off with the breadcrumb mixture, spread it evenly, and press into the sauce.

Having built the dish, you can put it aside to bake later if you wish. You can prepare it in the morning, or even the night before, and cover it with cling film and leave it in the fridge until such time as you are ready. When you are ready, preheat the oven to 180°C and place the dish in the oven. Bake for 30-35 minutes and serve immediately.

 

Serve with: Boiled new potatoes or couscous, and mixed vegetables.

 

Serves: 2.

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