Ingredients

• 2 pounds bone-in chicken breast
• 3 cups water
• 2 cubes chicken bouillon
• 2 cups milk
• 1 1/2 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

Instructions

1. 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.
2. Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks.
3. Preheat oven to 400 degrees F (200 degrees C).
4. 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.
5. Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese.
6. Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.