Creamy Chicken and Corn Bake
A comforting, crowd-pleasing bake that brings together tender shredded chicken, sweet corn, and a luscious cream cheese sauce. Topped with golden bubbling mozzarella, it is the perfect weeknight dinner that feels indulgent without any fuss. On the table in just 25 minutes!
🛒 Ingredients
8 servings
- 1 chicken breast, cooked and shredded in 500 ml chicken broth
- ¾ cup (200 g) heavy cream
- 1 can (285 g) sweet corn, drained
- ¾ cup (200 g) cream cheese
- 1 can (400 g) tomato sauce
- 3.5 oz (100 g) shredded mozzarella
- Salt, pepper and herbs to taste
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Directions
- 1
Cook the chicken breast in chicken broth with your favourite seasonings until tender. Shred with two forks into fine strips.
- 2
Sauté the shredded chicken with the tomato sauce in a pan over medium heat for 5 minutes. Transfer to a baking dish.
- 3
In a blender, combine the heavy cream, drained corn and cream cheese. Blend until smooth and silky. Pour evenly over the chicken layer.
- 4
Sprinkle mozzarella on top and bake at 400 °F (200 °C) for 15–20 minutes until golden and bubbly.
💡 Chef's Tip
Serve with steamed white rice or crusty bread to soak up every bit of the creamy sauce.
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Same category — Poultry
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