Creamy Baked Chicken Gratin with Corn and Mozzarella

Name: Creamy Baked Chicken Gratin with Corn and Mozzarella
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Française
Ingredients: 500 g cooked shredded chicken breast; 1 medium onion, finely chopped; 2 tablespoons butter; 2 heaping tablespoons tomato paste; 1 can (285 g) sweet corn, drained; 200 ml heavy cream; 150 g cream cheese; 375 ml whole milk; 1 chicken bouillon cube; 2 tablespoons cornstarch; 300 g sliced mozzarella cheese; Crushed potato sticks or crisps for topping; Salt to taste

By Marie Lefebvre · Updated November 1, 2026

A hearty, comforting baked chicken gratin featuring tender shredded chicken in a rich creamy corn sauce, topped with golden melted mozzarella and finished with crispy potato sticks. Perfect for family dinners and easy to assemble ahead of time.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

6 servings

500 g cooked shredded chicken breast
1 medium onion, finely chopped
2 tablespoons butter
2 heaping tablespoons tomato paste
1 can (285 g) sweet corn, drained
200 ml heavy cream
150 g cream cheese
375 ml whole milk
1 chicken bouillon cube
2 tablespoons cornstarch
300 g sliced mozzarella cheese
Crushed potato sticks or crisps for topping
Salt to taste

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

Amazon affiliate links

Directions

1
Warm the milk in a saucepan over medium heat, add the chicken bouillon cube, and stir until fully dissolved. Set aside.
2
Blend the drained corn, heavy cream, cream cheese, bouillon milk, and cornstarch until completely smooth. Season with salt if needed and set aside.
3
Melt the butter in a large skillet over medium heat and sauté the chopped onion until golden.
4
Add the shredded chicken and tomato paste, stir well, and cook for 2 to 3 minutes to build depth of flavor.
5
Pour the blended cream mixture over the chicken and stir over low heat until the sauce thickens and starts to pull away from the sides of the pan. Remove from heat.
6
Spread half the chicken mixture into a greased baking dish, then layer half the mozzarella slices on top.
7
Add the remaining chicken mixture and cover with the rest of the mozzarella slices.
8
Bake in a preheated oven at 180 °C (350 °F) for 20 to 25 minutes until the cheese is melted, bubbling, and golden.
9
Remove from the oven and generously top with crushed potato sticks right before serving to keep them crunchy.

💡 Chef's Tip

This dish can be assembled the night before and refrigerated — just bake it when ready to serve. Add the crushed potato sticks only at the last moment to keep them crispy.