Brazilian Chicken and Potato Casserole
Ingredients
- 2 tablespoons oil
- 1 small onion, chopped
- 2 cups cooked and shredded chicken
- 1/2 can drained peas
- 1/2 can drained corn
- Oregano (to taste)
- Black pepper (to taste)
- 1 packet chicken seasoning
- Salt (to taste)
- 1 packet tomato sauce
- 1 kg potatoes, cooked and mashed
- 1 small carton cream (about 200ml)
- 50g grated parmesan cheese
- Salt (to taste)
- Olive oil (to taste)
- Chopped green onion
- Fresh parmesan cheese
Preparation
In a pan, add the oil and chopped onion and sautΓ© for 2 minutes over low heat
Add the cooked and shredded chicken, peas, and corn. Season with oregano, black pepper, chicken seasoning packet, and salt to taste. Mix well
Add the tomato sauce and mix
Cook covered for 5 minutes. Turn off and set aside
Cook the potatoes in a pressure cooker for 20 minutes with a little salt. Drain and mash
In a bowl, add the potatoes, cream, grated parmesan cheese, and salt to taste
In a baking dish, spread olive oil, then a layer of mashed potatoes, then the shredded chicken, and then the remaining mashed potatoes
Sprinkle with green onion and grated parmesan cheese
Bake in the oven at 180Β°C for 15 minutes
