Creamy Corn Chicken Bake with Melted Mozzarella
This hearty chicken bake layers tender shredded chicken with a smooth, velvety corn and cream cheese sauce, then tops it all with bubbling mozzarella and crispy potato straws. A crowd-pleasing comfort dish that comes together with minimal effort and maximum flavor.
🛒 Ingredients
6 servings
- 2 boneless chicken breasts
- 7 oz (200 g) cream cheese
- ¾ cup (200 ml) heavy cream
- 1 can (10 oz) sweet corn, drained
- 1½ cups (150 g) shredded mozzarella
- 1 cup thin crispy potato straws or shoestring chips
- 2 tbsp olive oil
- Salt, pepper, garlic powder and sweet paprika to taste
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Directions
- 1
Heat olive oil in a pressure cooker with salt, pepper, garlic powder and paprika. Add chicken breasts and cook under pressure for 25 minutes until fully cooked.
- 2
While the chicken cooks, blend the drained corn in a blender until smooth.
- 3
Add the cream cheese and heavy cream to the blender with the corn and blend until you get a thick, creamy sauce.
- 4
Once the chicken is cooked, shred it using two forks and spread it evenly across the bottom of a baking dish.
- 5
Pour the creamy corn sauce over the shredded chicken and stir gently to combine.
- 6
Cover the top with shredded mozzarella, then layer the crispy potato straws on top.
- 7
Bake at 400 °F (200 °C) for 15–20 minutes until the mozzarella is golden and bubbling.
- 8
Serve hot with steamed white rice and a fresh green salad.
💡 Chef's Tip
For extra depth of flavor, season the chicken with a bay leaf and a splash of white wine before pressure cooking. Leftovers reheat beautifully in the oven at 350 °F covered with foil.
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Same category — Poultry
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