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 and its perfect dish for any gathering. It can be prepared ahead of time and makes a wonderful addition to your dinner party menu.
Servings 10
Ingredients
- Shredded chicken : 1/2 kg cooked shredded chicken
- Onion : 1 small onion finely chopped
- Garlic 2 to 3 cloves garlic, minced
- Tomato : 1 large ripe tomato chopped
- Carrots ; 2 medium-sized carrots shredded
- parsley : 1/2 cup chopped parsley
- Corn : 1/2 cup corn
- Mushrooms : 1/2 cup chopped mushrooms
- Vegetable oil : 2 tbsp olive oil or vegetable oil
- Thickened cream : 1 can thickened cream ashta puck
- Cheese : 2 cups shredded mozzarella cheese
- Potatoes : 2 large potatoes peeled and chopped
- Chicken bouillon /chicken broth : 1 cube chicken bouillon mixed with 1/4 cup water or chicken broth
- Salt / pepper : Salt and pepper to taste
- Parsley : Additional parsley for garnish
- Oil : oil to deep fry
Instructions
- 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.Pour the chicken casserole into a baking dish, then spread and level it.
- 9.Cover the baking dish, then bake in a preheated oven at 400°F (200°C) for 20 minutes.
- 1pWhile 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.
Notes
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.