Mornay Chicken Bake

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  • 40 g of butter
  • 1 small diced onion
  • 45 g instant chicken noodle soup
  • 1 tablespoon of plain flour
  • 1 cup Massel * Chicken-style liquid broth
  • 1 cup milk
  • 3 cups roasted chopped cooked chicken
  • 1 chopped tomato
  • 2 cups of cooked pasta
  • 3/4 cup grated cheese
  • 1/4 cup fresh parsley
  • 1 teaspoon mixed fresh herbs for garnish


  1. Preheat the oven to 180C.

  2. Lightly grease a large saucepan. In a saucepan, add the butter and chopped onion, then cook over medium heat for 2-3 minutes, or until softened.

  3. Sprinkle the soup mixture and flour. Mix until combined. Gradually add the broth and milk, stirring until the sauce thickens.

  4. Add chicken, tomato, and cooked pasta. Reduce heat to low, stirring constantly for 2 minutes.

  5. Add parsley, stir to combine, and then pour into prepared plate. Top with cheese.

  6. Bake for 30 minutes or until golden.


  • 1 saucepan


Any leftover roast like pork or lamb can be used instead of chicken.

This recipe can be cut in half for a small meal, or if only a small amount of cooked chicken is available.

Serve with a selection of vegetables.

This recipe was photographed by Greer Worsley for Australia's best recipes.

If you like the sound of this recipe, you may also like this Creamy Potato Bake.

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