Description
This Creamy Chicken Corn Tapioca Gratin is rich, comforting, and naturally gluten-free thanks to tapioca starch. The texture is silky and custard-like, packed with tender shredded chicken and sweet corn, then finished with a golden, bubbly mozzarella topping. Served in individual portions, it’s perfect for meal prep or cozy family dinners.
Ingredients (4 servings)
3 eggs
4 tbsp tapioca starch
Salt to taste
1 can corn (drained)
1 carton heavy cream (about 7–8 oz / 200 ml)
½ cup chicken broth
300 g shredded, seasoned cooked chicken
Shredded mozzarella (for topping)
Instructions
1️⃣ Preheat
Preheat oven to 390°F (200°C). Lightly grease 4 small oven-safe dishes or ramekins.
2️⃣ Mix the Base
In a large bowl, whisk together eggs, tapioca starch, salt, corn, heavy cream, and chicken broth until smooth and well combined.
3️⃣ Add Chicken
Stir in the shredded seasoned chicken until evenly distributed.
4️⃣ Portion
Divide the mixture evenly among the prepared dishes.
5️⃣ Top
Sprinkle a generous layer of shredded mozzarella over each portion.
6️⃣ Bake
Bake for 20–30 minutes, until golden on top, bubbly around the edges, and fully set in the center.
7️⃣ Serve
Let cool for 5 minutes before serving. Enjoy warm and creamy.
Tips
For extra flavor, add sautéed onions or a pinch of smoked paprika.
Swap mozzarella for a Brazilian queijo prato or a sharp cheddar for a different twist.
Store leftovers refrigerated for up to 3 days and reheat in the oven for best texture.
Quick, creamy, and pure comfort — a simple Brazilian-inspired dish that feels like a warm hug 🍗✨