Creamy potato gratin with chicken and corn

Preparation. Creamy potato gratin with chicken and corn

A wonderful creamy dish has a delicate creamy taste. It is very tasty, serve it well in the form of heat.

chicken breast – 400 grams;
carrot – 1 PC. (average);
onions – 1 PC.;
potatoes – 400 grams;
hot milk – 0.5 liters;
cream (15%) – 125 ml;
Bay leaf – 1 PC.;
flour – 30 grams;
canned corn – 310 grams;
parsley – 2 table. spoons;
bread with crust 200 grams.

Carrots and onions cut into half rings, then fry in vegetable oil for a few minutes. Then place the chicken, chopped in small pieces, continue to cook for about three minutes, sprinkle in flour, stirring for a minute, continue to fry. After gradually pour the milk, then the cream, put the chopped small cubes of potato. Put the Bay leaf, stir until the mixture becomes thicken. Then why let boil for another 5 minutes, when the potatoes are soft, add the corn and chopped parsley. Mix well, then add the entire contents of the pan in a baking pan, sprinkle on top of diced bread. Bake the dish in a previously heated oven at 200° 20 minutes Form the cover do not close.