Creamy Baked Chicken Fricassee with Corn and Hearts of Palm
A hearty and comforting chicken fricassee layered with sweet corn, hearts of palm, and a velvety potato cream topping. This easy baked dish brings bold flavors together in one satisfying casserole that the whole family will ask for again.
🛒 Ingredients
5 servings
- 5 medium potatoes, boiled and peeled
- 3/4 cup heavy cream
- 1 cooked and shredded chicken breast (reserve the broth)
- 1 can (15 oz) sweet corn, drained
- 1/2 can (7 oz) hearts of palm, diced
- 2 ripe tomatoes, peeled and seeded, chopped
- 1 medium onion, grated
- 2 garlic cloves, minced
- 4 tbsp soft cream cheese
- Salt, black pepper and sweet paprika to taste
- 2 tbsp olive oil
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Directions
- 1
Blend the boiled potatoes with the heavy cream until perfectly smooth. Season lightly with salt and set aside.
- 2
Heat olive oil in a skillet over medium heat. Sauté the grated onion and garlic until soft and translucent.
- 3
Add the shredded chicken, corn and hearts of palm. Stir and cook for 2–3 minutes, then add the chopped tomatoes.
- 4
Gradually pour in the reserved chicken broth and simmer over low heat, stirring occasionally, until the filling is well combined and fragrant. Adjust seasoning.
- 5
Transfer the chicken mixture to a baking dish. Spoon dollops of cream cheese on top, then spread the potato cream evenly over the entire surface.
- 6
Bake at 350°F (180°C) for 15–20 minutes until lightly golden on top. Serve hot with white rice or a crisp green salad.
💡 Chef's Tip
Stir a knob of butter and a pinch of nutmeg into the potato cream for extra richness. Leftovers reheat beautifully the next day — the flavors deepen overnight.
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Same category — Poultry
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