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Chicken Fricassée with Shoestring Potatoes

Shredded chicken, quickly heated in a blended, creamy mixture of heavy cream, cream cheese, and corn, topped with cheese and shoestring potatoes, and then baked.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6


  • 2.2 lbs chicken thighs or 1 kg
  • 1 cup heavy whipping cream
  • 1 can whole corn kernel drained, 15.25 oz or 432 g
  • 1 package cream cheese softened, 8 oz
  • 1/2 to 3/4 sliced green olives
  • Salt and ground black pepper to taste
  • 2 cups shredded mozzarella or other melting cheese of your choice
  • Store-bought shoestring potatoes enough to form a single layer


  • Preheat to 350 degrees F.
  • Boil chicken in either chicken stock or water with salt and ground black pepper until fully cooked. Remove from the liquid, let cool enough to handle, and roughly shred. Place into a medium pot and reserve.
  • Blend heavy cream, corn, and cream cheese in a blender until obtaining a thick, creamy, homogeneous mixture. You may need to stop blender more than once and stir. Pour over the chicken, add the sliced olives, salt and pepper to taste, and cook mixture on medium heat, stirring, for 2-4 minutes.
  • Place mixture into a medium baking dish, top evenly with the shredded cheese, and bake for about 20 minutes. Remove from the oven and top with the shoestring potatoes. Serve by itself, with white rice, or a fresh salad. Enjoy!

Recipe Notes

1. My personal preference is to add about 1/2 cup whole corn kernels to the creamy heavy cream/cream cheese sauce instead of blending corn in it -- because I think the blended corn overpowers the creamy sauce.
2. Many add the shoestring potatoes before baking the dish. Instead, I prefer to add them only after removing the dish from the oven -- preventing potatoes from becoming overbrowned and soggy.
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