August 13, 2012

Creamy Cheesy Chicken

You can't go wrong with chicken + cream + cheese!!!

(servings: 6 / time: 1 hour 30 minutes)

1 lb. chicken breast, cooked and shredded
1 tbs. olive oil
1 onion, chopped
3 minced garlic cloves garlic
1 can corn
2 chopped tomatoes
1 can hearts of palm, chopped (or 1 can artichoke)
½ cup chopped parsley and chives
½ cup chopped green olives
2 tbs. cream cheese
salt and pepper to taste

2 egg yolks
2 cups milk
2 tbs. cornstarch
1 cup heavy cream o(r 1 can table cream)
½ cup grated parmesan cheese
salt to taste
6 to 8 slices mozzarella cheese

1 – In a large saucepan, heat oil and saute onion and garlic.
2 – Add shredded chicken, tomatoes, corn, hearts of palm, olives, salt and pepper. Mix well.
3 – Finally, add cream cheese and parsley/chives. Stir and set aside.

1 – Dissolve the cornstarch in a little bit of the milk.
2 – Put egg yolks, milk, cornstarch and salt in a saucepan. Mix well and turn the heat to medium-high.
3 – Stirring constantly, cook until the cream is very consistent (for about 10-15 minutes).
4 – Turn off the heat, add the cream and mix well. Set aside.

In a large baking dish, spread out half of the cream.
Add the chicken and make a layer of mozzarella.
Cover with the other half of the cream and sprinkle grated cheese.
Bake at 350°F for about 15 minutes.

Tips and Options
  • Serve with green salad, white rice and potato chips.
  • To make it crunchy: mix the grated cheese with 1 cup bread crumbs. Sprinkle over and bake as directed.

Original recipe (in Portuguese): Fricassê de Frango.

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