Chicken casserole with potato dumplings

Yield: 4 Servings

Measure Ingredient
2 Chicken breasts; with the bones and skins
4 cups Chicken stock
4 Tomatoes; peeled and seeded
½ Onion; chopped
½ Bell pepper; chopped
2 Cloves garlic; minced
¼ cup Pitted green olives; sliced
Salt and pepper; to taste
1 pounds Potato
½ pounds Flour (up to 3/4)
¼ cup Parmesan cheese; grated
Salt and pepper; to taste
Nutmeg
1 pounds Mozzarella cheese; diced
2 tablespoons Olive oil

POTATO DUMPLINGS

1. Cook chicken in broth: Bring broth to a boil , dump chicken, bring to a new boil cover to seal.

2. Turn off heat. Let stand 1 hour, covered.Let cool. Remove skin and bones and shred chicken.

3. Make sauce : Cook onions in oil, stir in garlic, cook 1 minute. Add bell pepper, cook until wilted. Add chopped tomatoes and season. Simmer 10 minutes.

4. Add chicken and ¼ cup broth to sauce. Cook 10 minutes. Set aside.

5. Make dumplings:

6. Cook potatoes in their skins. Peel and mash. Let cool.

7. Stir in flour, seasonings and parmesan to combine until firm.

8. Make 1½ " balls, flatten them and place a dice of mozzarella in the center. Re shape the ball.

9. Place dumplings in a baking dish all around close to the sides.

10. Place chicken, olives and sauce in the center.

11. You may top ea dumpling with a little butter( an idea I just had) 12. Sprinkle parmesan on all. Bake in 350 for 30 minutes.

>From a show on Brazilian TV

Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Jul 28, 1997

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