✨Ingredients:
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
✨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.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