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Chicken mornay with crinkle potato chips
Chicken mornay with crinkle potato chips
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Tasty member-submitted recipe not yet tested by taste.com.au.
Ingredients:
  • 1 barbecue chicken
  • 340g corn cob
  • 300ml sour cream
  • 420g chicken
  • 1 cube frozen spinach
  • 1 tsp chicken powder, or to taste
  • Pepper, to taste
  • Crinkle potato chips, crushed, as topping
Instructions:
  • Preheat your oven to a toasty 180°C.
  • In a pot, mix together sour cream, chicken soup, corn kernel juice, and frozen spinach. Cook covered until the spinach separates (splatters).
  • Shred the BBQ chicken and spread it on the bottom of an ovenproof dish, then evenly distribute the corn kernels over the chicken.
  • Season the soup with chicken powder and pepper according to your taste preference, then simmer briefly. Pour the soup over the chicken and corn in the ovenproof dish.
  • Bake for 5 minutes until perfectly heated. Generously top with crispy crushed potato chips right before serving.

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