Chicken in Corn Cream

This is chicken casserole done the proper way: poach the bird in aromatic broth, build a real roux-based sauce, and layer everything with sweet corn and Parmesan before broiling the top to a bubbly golden crust.

The chicken cooks first in broth with carrot, onion, garlic, and whole peppercorns, which means every piece is seasoned from the inside out. That same broth becomes the foundation for the corn cream sauce. A blond roux gets whisked with broth and milk, then finished with heavy cream, nutmeg, and grated Parmesan for a sauce that coats the back of a spoon with real richness.

Layering the chicken and corn cream in alternating rows ensures every bite has both tender meat and creamy sauce. The final broil is what pulls it all together, giving the top that blistered, golden-brown cheese crust.

Chef Tips

• Make sure the roux is truly blond (light golden, nutty-smelling) before adding liquid. A raw-flour taste will carry through the whole dish.
• Stir vigorously when adding broth to the roux. A whisk works better than a spoon here to prevent lumps.
• Drain the corn well. Excess liquid from the can will thin out your sauce.
• Broil carefully at the end, watching closely. It goes from golden to burnt in seconds.

Variations

• Smoky corn cream: Use fire-roasted canned corn and add a pinch of smoked paprika to the sauce.
• Lighter version: Swap heavy cream for half-and-half and use a sharp aged Parmesan so you can use less cheese without losing flavor.