Creamy Baked Chicken Fricassee
A comforting, crowd-pleasing casserole featuring tender shredded chicken in a silky corn cream sauce, layered with melted mozzarella and finished with a golden parmesan crust topped with crunchy potato chips. Perfect for a cozy family dinner!
🛒 Ingredients
6 servings
- 600 g cooked and shredded chicken breasts
- 200 ml heavy cream
- 200 g cream cheese (such as Philadelphia)
- 1 can (285 g) sweet corn kernels, liquid reserved
- 200 ml whole milk
- 2 tablespoons cornstarch
- 200 g mozzarella, sliced
- 50 g grated Parmesan cheese
- 80 g plain potato chips, lightly crushed
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Blend the corn with its liquid until smooth.
- 2
Dissolve the cornstarch in the cold milk, then combine with the blended corn in a saucepan. Cook over medium heat, stirring continuously, until the sauce thickens.
- 3
Remove from heat and stir in half the heavy cream and the shredded chicken. Season with salt and pepper.
- 4
Spread half of the chicken mixture in the bottom of a greased rectangular baking dish.
- 5
Layer the mozzarella slices evenly over the top.
- 6
Cover with the remaining chicken mixture.
- 7
Mix the cream cheese with the remaining heavy cream until smooth and pour over the top.
- 8
Sprinkle generously with grated Parmesan.
- 9
Bake for 20 minutes until the top is lightly golden.
- 10
Remove from the oven, scatter the crushed potato chips over the top, and serve immediately.
💡 Chef's Tip
Shred the chicken while it is still warm for the best texture. Add the potato chips right before serving so they stay perfectly crispy.
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Same category — Poultry
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