Brazil

can of sour cream

can of green corn

cup of cream cheese

Pitted Olives

Shredded chicken breast

Sliced Mozzarella

potato straw

Cup water 1 pinch of salt

chicken fricasse

Bata no liquidificador o milho, o requeijão, o creme de leite e a água.

Refogue o creme do liquidificador com o frango desfiado, as azeitonas e o sal até ficar com uma textura espessa.

Coloque o refogado numa assadeira, cubra com mussarela e espalhe a batata palha por cima.

Leve ao forno até borbulhar

Sirva com arroz

Place the corn, cream cheese, cream and water in a blender.

Sauté the cream in the blender with the shredded chicken, olives and salt until it has a thick texture.

Place the sautéed in a roast, cover with mozzarella and spread the potato straw on top.

Bake in the oven until bubbly.

serve with rice

chicken fricasse

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