Shredded Chicken and Creamy Corn Gratin
A comforting, crowd-pleasing bake featuring tender shredded chicken layered with a silky corn cream and bubbling melted mozzarella. Quick to assemble and guaranteed to satisfy the whole family.
🛒 Ingredients
4 servings
- 1 cooked chicken breast, shredded
- 3 garlic cloves
- 1 medium onion, finely chopped
- ¾ cup (200 ml) heavy cream
- 1 can (7 oz / 200 g) sweet corn, drained
- 1 packet ready-made tomato sauce
- 7 oz (200 g) cream cheese
- Salt and pepper to taste
- A pinch of mild chili or sweet paprika
- 4 slices mozzarella cheese
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Directions
- 1
Boil the chicken breast with the garlic cloves in salted water for 20 minutes, let cool, then shred with two forks.
- 2
Heat a drizzle of oil in a pan and sauté the chopped onion until golden.
- 3
Add the tomato sauce and shredded chicken, season, and cook over medium heat for 5 minutes, stirring occasionally.
- 4
Blend the heavy cream with the drained sweet corn until you have a smooth, uniform cream.
- 5
Spread the cream cheese evenly across the bottom of a baking dish.
- 6
Top with the sautéed chicken mixture, then pour the corn cream over evenly.
- 7
Cover with mozzarella slices and bake in a preheated oven at 350 °F (180 °C) for 40 minutes until golden and bubbling.
💡 Chef's Tip
Stir a pinch of freshly grated nutmeg into the corn cream for extra warmth. Leftovers reheat beautifully the next day — even better than fresh.
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Same category — Poultry
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