Creamy Chicken Fricassée with Corn and Mozzarella
A rich, comforting chicken fricassée where sweet corn and creamy cheese melt into a silky sauce, topped with bubbling mozzarella and crunchy potato sticks. Ready in about half an hour, it's the kind of easy dinner that disappears fast.
🛒 Ingredients
5 servings
- 1 can sweet corn (about 300 g), drained
- 1 cup creamy cheese spread (such as requeijão or cream cheese)
- 1 cup heavy cream
- 2 cooked chicken breasts, shredded
- 100 g pitted olives
- 200 g sliced mozzarella
- 100 g crispy potato sticks
- 1 cup water
- 1 pinch salt
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Directions
- 1
Blend the drained corn, creamy cheese, heavy cream and water until completely smooth.
- 2
Pour the mixture into a pan, add the shredded chicken, olives and salt, and simmer over low heat, stirring, until it thickens.
- 3
Transfer to a baking dish, cover with mozzarella and scatter the potato sticks on top.
- 4
Bake at 200 °C until the cheese bubbles and turns lightly golden.
- 5
Serve hot with white rice.
💡 Chef's Tip
Add the potato sticks only for the last five minutes, or right before serving, if you want them at their crispiest. Leftover roast chicken works beautifully here, and a pinch of nutmeg in the cream takes it up a notch.
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