Creamy Shredded Chicken Gratin
A hearty, comforting bake that brings the whole family to the table. Tender shredded chicken smothered in a rich tomato cream sauce, finished with a golden, bubbling cheese crust — pure weeknight comfort food at its best.
🛒 Ingredients
6 servings
- 2.2 lbs (1 kg) shredded cooked chicken breast
- 14 oz (400 g) tomato sauce
- 2 chicken bouillon cubes
- ¾ cup (180 ml) hot water
- 1 tablespoon all-purpose flour
- ¾ cup (180 ml) heavy cream
- Shredded cheddar or mozzarella to taste
- 3.5 oz (100 g) melted butter
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Directions
- 1
Preheat the oven to 400 °F (200 °C). Dissolve the bouillon cubes in hot water in a saucepan over medium heat.
- 2
Stir in the tomato sauce and shredded chicken, cooking until the mixture just begins to simmer.
- 3
Sprinkle in the flour while stirring continuously until the sauce thickens, about 2–3 minutes.
- 4
Remove from heat and fold in the heavy cream. Season with salt and pepper to taste.
- 5
Pour into a greased baking dish, drizzle with melted butter, and top generously with shredded cheese.
- 6
Bake for 20–25 minutes until golden and bubbling. Serve immediately.
💡 Chef's Tip
Leftover rotisserie chicken works beautifully here and cuts prep time in half. A pinch of smoked paprika in the sauce adds a lovely depth of flavour.
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Same category — Poultry
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