You can’t go wrong with chicken + cream + cheese!!!
preparation 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 (or 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 sauté 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.