Creamy Corn Chicken Gratin
A comforting baked dish featuring tender shredded chicken smothered in a silky corn cream sauce, topped with melted mozzarella. Perfect for feeding a crowd, this easy gratin brings warmth and flavor to any table.
🛒 Ingredients
10 servings
- 2 chicken breasts
- 2 cans of corn (14 oz each)
- 2 cups heavy cream
- 200 g shredded mozzarella
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt, pepper, and dried herbs to taste
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Directions
- 1
Season chicken breasts with salt, pepper, and dried herbs. Pressure cook for 25 minutes, let cool, then shred the meat with two forks.
- 2
Drain the corn and blend it together with the heavy cream until smooth and creamy.
- 3
In a pan, sauté the minced garlic in olive oil over medium heat. Add the shredded chicken and pour in the blended corn cream. Stir well and cook for 5 minutes.
- 4
Transfer the mixture to a baking dish and spread evenly. Top generously with shredded mozzarella.
- 5
Bake at 400 °F (200 °C) for 15–20 minutes, until the cheese is golden and bubbling. Serve hot.
💡 Chef's Tip
Add a pinch of smoked paprika or a handful of fresh basil leaves on top just before serving for extra depth of flavor.
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Same category — Poultry
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