Creamy Corn Gratin Chicken
A comforting baked dish featuring tender shredded chicken topped with a velvety sweet corn cream and golden melted cheese. Quick to assemble and perfect for a weeknight dinner the whole family will love.
🛒 Ingredients
8 servings
- 1 cooked chicken breast, shredded
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 200 ml chicken broth
- 200 ml tomato sauce
- Fresh chopped parsley
- A few drops of hot sauce
- 20 g butter
- 300 ml whole milk
- 2 level tbsp cornstarch
- 1 can sweet corn, drained (285 g)
- 50 g grated mozzarella or cheddar
- Salt and black pepper to taste
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Directions
- 1
Heat the olive oil in a skillet over medium heat and sauté the minced garlic until golden and fragrant.
- 2
Add the shredded chicken, chicken broth, and tomato sauce. Simmer for 5 minutes, then stir in parsley and hot sauce to taste.
- 3
Transfer the chicken mixture to a lightly greased baking dish and spread evenly.
- 4
In a saucepan, melt the butter over low heat, add the drained corn and pour in 200 ml of milk.
- 5
Dissolve the cornstarch in the remaining 100 ml of milk, pour into the saucepan and stir constantly until the cream thickens.
- 6
Season with salt and pepper, then pour the corn cream evenly over the chicken layer.
- 7
Sprinkle grated cheese on top and bake in a preheated oven at 200 °C (400 °F) for 15–20 minutes until golden and bubbling.
💡 Chef's Tip
Use rotisserie chicken to cut prep time in half. For extra richness, swap 50 ml of milk for heavy cream in the corn sauce.
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Same category — Poultry
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