Shredded Chicken Fricassee Bake

This is my take on a traditional Brasilian Chicken Fricassee. I love this dish because it pulls together super fast! The creaminess of the chicken and sauce with the crunchy of the potato sticks is really what makes this meal.

Since my husband is from Brasil, I love cooking meals that brings him comfort and that remind him of home!

Try this one out!

Ingredients:

• 3 Chicken breast, boiled and shredded

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 2 tomatoes, diced

• 3 tbsp parsley

• 3 tbsp chives

• 1/2 green olives, chopped

• 2 cans of corn, 15.5 oz

• 1 package cream cheese, 8 oz

• 1 can table cream, 7.6 oz

• 1/3 cup chicken stock

• 2 cups shredded mozzarella

• shoestring potato sticks

Directions:

1. Preheat oven to 400 degrees. In a blender add 1 can of corn, with its juices. Add 1 can table cream, 1 package cream cheese, chives and parsley, and salt and pepper to taste. Set aside.

2. In a large, deep pot, heat 2 tbsp of olive oil on medium high heat. Add onions, and garlic. Sautee for 5 minutes then add tomatoes and sautee for another 3 minutes.

3. Add the contents of the blender into the pot, then add chicken, other can of corn, WITHOUT juice (drained), olives, 1 cup of mozzarella, and 1/3 cup water, and salt and pepper to taste. Bring to a simmer.

4. In a casserole dish, I used 9x13 add all contents of pot, top with the other cup of mozzarella cheese and bake for 15-20 until the cheese has melted. Top with potato sticks and serve over rice or with salad!