Creamy Corn Chicken Fricassee
A rich and comforting chicken fricassee blended with sweet corn and cream cheese, ready in just 20 minutes. This easy weeknight dinner is guaranteed to become a household favorite.
🛒 Ingredients
6 servings
- 500 g (1 lb) cooked shredded chicken
- 1 can (200 g) sweet corn, drained
- 200 ml (¾ cup) heavy cream
- 150 g (5 oz) cream cheese, softened
- 1 medium yellow onion, finely chopped
- 1 ripe tomato, seeded and diced
- 1 garlic clove, minced
- Olive oil, salt, black pepper, fresh parsley
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Directions
- 1
Blend the drained corn with the heavy cream until smooth. Set aside.
- 2
In a deep skillet, sauté the onion and garlic in olive oil over medium heat for about 3 minutes until translucent.
- 3
Add the diced tomato and cook for 2–3 more minutes, stirring occasionally.
- 4
Add the shredded chicken, season with salt and pepper, and stir well to combine.
- 5
In a separate bowl, soften the cream cheese with a fork until completely smooth.
- 6
Add the cream cheese to the skillet and gently fold it into the chicken mixture.
- 7
Simmer over low heat for 8–10 minutes. If it looks too thick, add a splash of whole milk.
- 8
Remove from heat, pour in the corn cream, stir gently, adjust seasoning, and serve garnished with fresh parsley.
💡 Chef's Tip
Leftover rotisserie chicken makes this dish even faster. It keeps for 2 days in the fridge and reheats beautifully over low heat.
Similar Recipes
Same category — Poultry
Same difficulty — Very Easy
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