Creamy Chicken and Vegetable Gratin
A hearty, comforting baked dish the whole family will love. Tender shredded chicken in a rich tomato cream sauce with sweet corn and peas, finished under a golden, bubbling cheese crust — simple weeknight comfort food at its best.
🛒 Ingredients
8 servings
- 500 g (1 lb) shredded cooked chicken
- 1 small can tomato paste
- 1 chicken stock cube
- 2 tablespoons all-purpose flour
- 1 small carton heavy cream
- 1 can sweet corn and green peas, drained
- Mozzarella slices, to taste
- 200 g (7 oz) grated cheese
- 1 cup water
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Directions
- 1
Preheat oven to 400 °F (200 °C). In a saucepan, bring water to a simmer with the crumbled stock cube. Add shredded chicken and cook for 5 minutes over medium heat.
- 2
Sprinkle in the flour while stirring constantly, then stir in the tomato paste. Keep stirring until the sauce thickens and coats the back of a spoon.
- 3
Remove from heat and fold in the heavy cream, drained corn, and peas. Season with salt and pepper to taste.
- 4
Pour the mixture into a greased baking dish and spread evenly. Layer mozzarella slices across the top.
- 5
Scatter grated cheese generously over the mozzarella and bake for 20 minutes until golden and bubbling. Rest for 5 minutes before serving.
💡 Chef's Tip
For extra depth, stir a pinch of nutmeg into the sauce or add a handful of sautéed mushrooms to the filling before baking.
Similar Recipes
Same category — Poultry
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