| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 cups cornflake cereal
- 3 tablespoons extra-virgin olive oil
- Grated zest of 1 lemon
- 1 tablespoon fresh thyme, chopped, plus 3 sprigs
- Kosher salt and freshly ground pepper
- 2 ears of corn, shucked
- 1 zucchini, quartered lengthwise and thinly sliced
- 1 pint cherry or grape tomatoes
- 2 cloves garlic, thinly sliced
- 2 cups light cream
- 2 cups chopped rotisserie chicken (from about 1/2 chicken)
- 1 cup shredded dill havarti cheese (about 4 ounces)
Instructions
- Preheat the broiler. Finely crush the cornflakes in a resealable plastic bag using your hands. Transfer to a bowl and toss with 1 tablespoon olive oil, the lemon zest, chopped thyme, 1/2 teaspoon salt and a few grinds of pepper; set aside. Cut the corn kernels off the cob. Run the back of a knife down the cobs to remove any corn milk; reserve separately from the kernels.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the zucchini, season with 1/4 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, the corn kernels, tomatoes, garlic, thyme sprigs and 1/4 teaspoon salt; cook, stirring occasionally, until the corn and garlic are tender, 1 to 2 minutes.
- Stir in the cream and corn milk and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook until slightly thickened, about 3 minutes. Season with salt and pepper. Remove from the heat and stir in the chicken, then stir in the cheese until melted and creamy. Sprinkle with the cornflake mixture. Broil until golden, 1 to 3 minutes. Let cool slightly before serving.
Nutrition Facts
| Calories | 630 |
| Total Fat | 53 grams |
| Saturated Fat | 23 grams |
| Cholesterol | 136 milligrams |
| Sodium | 1178 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 3 grams |
| Protein | 25 grams |
| Sugar | 11 grams |
Reviews
One of my favorite recipes in a while! As always, I’m reducing the recipe down for one person. The thyme, dill and lemon zest really help accentuate the bright vegetables. If you are reducing for less people, I did have to transfer to a small casserole dish prior to broiling as I don’t have a small enough skillet that is oven-proof.
I cooked this during the pandemic, so ingredient availability was spotty. Therefore, this rating isn’t based on the recipe being followed to a T, but the overall concept of the dish is fantastic. Even though my final product differed greatly from the recipe (different cheese, grilled chicken, and no zucchini), I thought it was very good.
Flavors are all over the place. At first bite it feels interesting. Halfway through your plate its too much and starts tasting yucky. Will not make this again.
Very good. Nice creamy texture but I used 8 oz of the cheese which melted into a nice velvet texture. Loved the fresh veggies and will make again.
Delicious! I didn’t have any cream, so I substituted 1 cup evaporated milk and 1 cup 2%. Worked fine and cut the fat some. My husband requested I make it again, and this is a guy that hates zucchini and creamy things!
I loved all of flavors! The fresh corn really makes it.
Really tasty, the dill havarti is a nice twist. I ended up with quite a bit of liquid/sauce in the pan so I added some cooked pasta before adding the topping and it turned into an awesome meal.
My husband and I both loved this dish. As a previous reviewer mentioned it is high fat, so you wouldn’t it very often. However, we are small people and keep our portions small, so in my family this would serve six to eight people. Add a green vegetable and you will have a great meal.
This was just okay. Too much saturated fat. If I’m going to eat something with this much fat, it better be amazing. Will not make again.
I used the dill havarti cheese and had high expectations, but this tasted like a bad pot pie. Edible, but not something I will make again.