I think I’ve mentioned to you guys before that I will eat just about anything if it’s covered in a cheesy sauce…well I have kicked that up a notch with this recipe. I have made a Chicken Mornay Recipe and stuffed it into a baked potato. Basically it’s your traditional jacket potato, but I’ve loaded it with a creamy, cheesy mornay sauce that’s filled with chicken and bacon, then topped with avocado!
The combination of chicken, cheese & avocado is one of my all-time favourites. And we have already established that I haven’t met a potato that I didn’t LOVE.
So I decided to combine two of my food loves into one recipe using a simple mornay sauce to bring it all together, and it worked great! Boy, do I love my job!
Mornay sauce is basically a bechamel (or white) sauce with cheese added.
This creamy chicken mornay recipe is comfort food made simple, and is a great recipe to use up your leftover rotisserie / bbq chicken (for us Aussies)…or just simply pick one up after work for an easy, tasty dinner recipe that the whole family will enjoy.
I’m pretty sure there won’t be any leftovers!
More creamy chicken recipes
Easy Creamy Chicken Pasta Bake – a chicken, bacon and pasta casserole with a cheat 2 ingredient cheese sauce.
Creamy Pesto Chicken – top your chicken breasts with basil pesto, cream cheese and mozzarella for a low carb family dinner.
One Pot Creamy Chicken Gnocchi – a fast chicken gnocchi soup recipe using leftover rotisserie chicken, quick cooking veg and store-bought gnocchi.
PS: Leftover ingredients? See my recipe notes for suggested links to my recipes with similar ingredients, to help you cut down on wastage.
Chicken Mornay Baked Potatoes
- 4 large, even sized potatoes (approx 220 - 250g each) I use coliban
- 300 g cooked chicken roughly chopped / shredded
- 2 streaky bacon rashers roughly chopped
- 1 avocado sliced
- 50 g salted butter plus extra for brushing
- 1/4 cup plain / all purpose flour
- 2 garlic cloves crushed / minced
- 45 g fresh parmesan grated plus extra to grill/broil
- 1 1/2 cups milk I use full cream / full fat
- Pre heat oven to 180c ff / 355f.
- Lightly prick each potato a few times with a fork, and bake for 1 hour or until tender.
- Meanwhile, to make the mornay sauce melt butter in a small saucepan, add bacon and cook stirring over medium heat until bacon is cooked. Remove bacon with a slotted spoon and set aside, leaving bacon flavoured butter in the saucepan.
- To the same saucepan add flour and continue to stir over low heat for 1 - 2 mins until the flour starts to sizzle and bubble, it will look grainy and get lighter in colour - then remove from heat. Add crushed / minced garlic and stir well.
- Take the slightly cooled flour mixture, and still off the heat, add 2-3 tbsp. of milk and mix thoroughly to combine. Once the first addition of milk is completely incorporated, add another 2-3 tbsp. and mix thoroughly to combine.
- Repeat this step twice more - at this stage you should have what resembles smooth single cream - you can now add the remaining milk, mixing to combine completely.
- Now place the saucepan over low heat and stir continuously for about 4 minutes, or until your sauce is thick, then add chicken, reserved bacon and parmesan, mixing well to combine - for more tips on making a lump-free, smooth white sauce that doesn't burn at the edges, see my notes in this previous post.
- Once the potatoes are cooked, remove them from the oven. Hold each one with a set of tongs and using a sharp knife split them in half, not quite all the way through to the base. Brush the potatoes with a small amount of butter.
- Spoon some of the mornay sauce into the middle of each potato, then place slices of avocado on each, then top with remaining mornay sauce.
- Sprinkle with extra parmesan cheese and grill / broil for 1 - 2 mins (see notes) or until browned on top.