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- Ingredients
- Recipe
- Eggs4 unit(s)
- Oil1 cup
- Milk2 cup
- Wheat flour2 cup
- Baking powder1 tablespoon
- Oregano1 to taste
- Shredded Chicken400 g
- Milk1 cup
- Amidonde corn1 tablespoon
- Cottage cheese2 tablespoon
- Mix the first 5 ingredients and hit the blender.
- Heat 1 cup of milk with the cornstarch until it forms a porridge. Add the cheese and the chicken.
- Put half the dough in a greased shape and take it to the oven for 5 minutes, just to firm. Put the stuffing and the rest of the dough. Finally, sprinkle some oregano. Fluffy dough and creamy filling.
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