chicken casserole

This chicken casserole is a Brazilian recipe called Torta de Frango. I learned it from my mom. It’s so simple to make and tastes absolutely delicious. It can be served alone or with a side of salad and vermicelli rice, which I love to make alongside it.

This chicken casserole recipe works great with leftover chicken. I usually make it when I have leftover chicken. If you don’t want to cook chicken, you can just buy a rotisserie chicken and shred it. It tastes delicious with rotisserie chicken.

I use thickened cream (ashta) in this recipe, but if you can’t find thickened cream, you can add cream cheese with a little bit of cream to make it creamy. This will also give the dish a rich, creamy flavor.

This recipe is the perfect dish for any gathering. It can be prepared ahead of time and makes a wonderful addition to your dinner party menu.

• 1/2 kg cooked, shredded chicken
• 1 small onion, finely chopped
• 2 to 3 cloves garlic, minced
• 1 large ripe tomato, chopped
• 2 medium-sized carrots, shredded
• 1/2 cup chopped parsley
• 1/2 cup corn
• 1/2 cup chopped mushrooms
• 2 tbsp olive oil or vegetable oil
• 1 can thickened cream (ashta puck)
• 2 cups shredded mozzarella cheese
• 2 large potatoes, peeled and chopped
• 1 cube chicken bouillon mixed with 1/4 cup water or chicken broth
• Salt and pepper to taste
• Additional parsley for garnish
• oil to deep fry

1. Cook the chicken the way you prefer: boiled, baked, or in a pan. Then shred it. You can season it with a little bit of salt and pepper. I usually make this dish with leftover chicken or store-bought rotisserie chicken.
2. Wash and cut the vegetables.
3. In a pan, heat some oil, then add the onion and garlic and sauté for about 2 minutes.
4. Add the mushrooms and sauté for another minute, then add the shredded carrot, tomato and chopped parsley and cook for another 2 minutes.

5. Add the chicken, corn, thickened cream, and the chicken bouillon mixed with 1/4 cup of hot water or chicken broth. Season with salt and pepper.
6. Mix everything together and let it cook for 2 minutes, then remove from the heat.

7. Pour the mixture into a baking dish, then spread and level it.
8. Top with the shredded mozzarella cheese.

9. Cover the baking dish, then bake in a preheated oven at 400°F (200°C) for 20 minutes.
10. While the chicken casserole is in the oven, shred the potatoes and wash them in cold water. Strain very well by pressing the shredded potatoes to remove any excess water.
11. Deep fry the shredded potatoes in hot oil until golden and crispy.

12. Take the chicken casserole out of the oven and top it with the crispy shredd potatoes, then garnish with parsley.
13. You can serve it right away or put it back in the oven for another 5 minutes.

14. Enjoy alone or with a side of salad and vermicelli rice or white rice.

1. This recipe can be prepared ahead of time and cooked when you need it.
2. This recipe can be frozen. Just take it out 30 minutes before you need to bake it. It might take 5 to 10 minutes longer to bake.
3. You can use leftover chicken or store-bought rotisserie chicken.
4. You can substitute thickened cream with 1/4 cup cream cheese and 1/4 cup whipping cream.
5. The shredded potato can be deep-fried. When completely cooled down, place it in a ziplock bag and freeze it for the next time you need it.
6. You can use canned mushrooms instead of fresh.
7. If you like, you can add 1 shredded tomato or a tablespoon of tomato paste to give it a rich and nice color.