Creamy Cassava and Shredded Chicken Bake
A comforting layered bake with silky mashed cassava and savory shredded chicken, topped with golden melted mozzarella. Inspired by South American flavors, this crowd-pleasing dish is rich, satisfying, and surprisingly easy to make.
🛒 Ingredients
5 servings
- 1 kg cassava (yuca), peeled and cut into chunks
- 500 g cooked shredded chicken breast
- 250 g shredded mozzarella cheese
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- 150 ml whole milk
- 150 ml heavy cream
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 chicken bouillon cube
- Fresh chives, chopped
- Salt, black pepper and ground nutmeg to taste
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Directions
- 1
Boil the cassava in salted water for 25–30 minutes until very tender. Drain and set aside.
- 2
Heat olive oil in a skillet over medium heat. Sauté the garlic and half the onion until softened. Add the shredded chicken, crumble in the bouillon cube and stir in the tomato paste. Season with salt and pepper and cook for 5 minutes. Set aside.
- 3
Mash the warm cassava until smooth. In a saucepan, melt the butter with the remaining onion, add the mashed cassava and gradually stir in the milk and cream until you get a silky, creamy purée. Season with salt, pepper and nutmeg. Fold in the chives and half the mozzarella until melted.
- 4
Preheat the oven to 200 °C (390 °F). Grease a baking dish, spread half the cassava mash evenly across the bottom, layer the chicken filling on top, then cover completely with the remaining mash.
- 5
Sprinkle the remaining mozzarella over the top and bake for 20–25 minutes until golden and bubbling. Rest for 5 minutes before serving.
💡 Chef's Tip
A splash of Worcestershire sauce in the chicken filling adds great depth. Leftovers reheat beautifully — flavors deepen overnight.
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Same category — Poultry
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