Creamy Sun-Dried Tomato Chicken Bake

1.Preheat your oven to 180°C (350°F).

2.Heat olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic, chopped adobo chilis, and sun-dried tomatoes to the skillet. Cook for another 2 minutes until fragrant.

4.Pour in the chicken stock and heavy cream, stirring to combine. Let the mixture simmer gently for 5 minutes until slightly thickened.

5.Remove the skillet from heat and stir in the ricotta cheese until the sauce is creamy and smooth. Season with salt, pepper, and dried Italian herbs if using.

6.In a large mixing bowl, combine the grilled chicken strips, corn kernels, and sliced pickled jalapeños. Pour the creamy sun-dried tomato sauce over the mixture and toss gently to coat everything evenly.

7.Transfer the mixture into a greased baking dish, spreading it out evenly.

8.Sprinkle the shredded mozzarella cheese evenly over the top of the chicken mixture.

9.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

10.Remove from the oven and let it rest for 5 minutes before serving.

11.Garnish with fresh basil leaves for a bright, herbal finish.