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Ingredients

2 pounds bone-in chicken breast 3 cups water 2 cubes chicken bouillon 2 cups milk 1 ½ tablespoons milk 2 egg yolks 3 tablespoons all-purpose flour 1 (15 ounce) can corn, drained 1 (7.6 ounce) can table cream 1 cup cottage cheese 7 ounces sliced mozzarella cheese

Nutrition Info

526 calories carbohydrate: 22.6 g cholesterol: 192.1 mg fat: 24.7 g fiber: 1.4 g protein: 50.3 g saturatedFat: 13.6 g servingSize: - sodium: 1090.9 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Combine chicken breast, water, and chicken bouillon in a large pot, bring to a boil and cook until chicken is no longer pink, 20 to 30 minutes.
Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks.
Preheat oven to 400 degrees F (200 degrees C).
Whisk 2 cups plus 1 1/2 tablespoon milk, egg yolks, and all-purpose flour into the reserved broth. Bring to a boil, cook, stirring constantly, until thickened, about 5 minutes. Stir in shredded chicken and corn. Remove from heat and whisk in cream.
Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese.
Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.

6 servings

Everyone at home loves this chicken fricassee. A layer of cottage cheese is topped with sliced mozzarella and baked until brown. Delicious!