Creamy Shredded Chicken with Cream Cheese
Tender shredded chicken wrapped in a velvety cream cheese sauce, baked until golden and finished with crispy potato sticks. A hearty, crowd-pleasing dish that comes together with minimal effort.
🛒 Ingredients
6 servings
- 4 chicken breasts
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tomatoes, blended
- 1 cup fresh parsley and chives, chopped
- 1 chicken stock cube dissolved in 200 ml hot water
- 150 g cream cheese
- 80 g shredded mozzarella or cheddar
- 50 g crispy shoestring potato sticks
- Salt and black pepper to taste
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Directions
- 1
Cut the chicken breasts into medium-sized pieces.
- 2
Heat olive oil in a large pan over medium heat. Sauté the onion and garlic for 3 minutes until softened.
- 3
Add the chicken pieces and cook for 5 minutes, stirring occasionally, until lightly golden.
- 4
Pour in the blended tomatoes, hot chicken stock, parsley and chives. Season with salt and pepper.
- 5
Simmer covered on low heat for 25 minutes until the chicken is very tender and easy to shred.
- 6
Remove the chicken from the broth, shred it finely with two forks, and set aside. Keep the cooking broth.
- 7
Return the broth to low heat and stir in the cream cheese until you have a smooth, creamy sauce.
- 8
In a baking dish, layer half the shredded chicken, pour over the creamy sauce, add the remaining chicken, and top with shredded cheese.
- 9
Bake in a preheated oven at 180 °C (350 °F) for 15 minutes until the cheese is melted and golden.
- 10
Remove from the oven, top with crispy potato sticks just before serving, and pair with white rice.
💡 Chef's Tip
For extra richness, stir a tablespoon of sour cream into the sauce along with the cream cheese. Add the potato sticks only after baking to keep them crunchy.
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Same category — Poultry
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