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Fricassee Cake with Creamy Chicken Filling

Fricassee Cake with Creamy Chicken Filling

A savory twist on classic comfort food—this fricassee cake is filled with creamy shredded chicken, onions, and herbs, all baked into a soft, golden cake. It's hearty, rich, and perfect for family dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American-style, Comfort food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 cups cooked and shredded chicken
  • Salt and pepper to taste
For the Cake Batter:
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ⅓ cup vegetable oil
  • Optional ½ cup grated cheese for topping or folding into batter

Method
 

Step 1: Make the Filling
  1. In a skillet over medium heat, melt the butter.
  2. Add the chopped onion and cook for 3–4 minutes until soft.
  3. Stir in the garlic and cook for another 30 seconds.
  4. Sprinkle flour over the mixture and stir to coat.
  5. Slowly add chicken broth, stirring constantly to avoid lumps.
  6. Stir in the heavy cream.
  7. Let it simmer for 3–5 minutes until it thickens slightly.
  8. Add the shredded chicken, season with salt and pepper, and let cool.
Step 2: Make the Cake Batter
  1. In a large bowl, mix flour, baking powder, and salt.
  2. In another bowl, whisk together eggs, milk, and vegetable oil.
  3. Pour the wet mixture into the dry ingredients and stir just until combined.
  4. (Optional) Fold in cheese.
Step 3: Assemble and Bake
  1. Preheat oven to 350°F (175°C).
  2. Grease a medium baking dish.
  3. Spread half the cake batter on the bottom.
  4. Layer the cooled chicken fricassee filling over the batter.
  5. Cover with the remaining batter, spreading to the edges.
  6. (Optional) Sprinkle cheese on top.
  7. Bake for 30 minutes or until golden and a toothpick comes out clean.
  8. Let it rest 10 minutes before slicing.

Notes

  • You can use rotisserie chicken to save time.
  • This recipe freezes well; wrap slices and store up to one month.
  • For a vegetarian version, use jackfruit and plant-based cream.
  • Rest the batter before assembling for a fluffier cake.