Chicken Casserole with Potato Dumplings

* Exported from MasterCook *

Chicken Casserole with Potato Dumplings

Recipe By : Miriam P. Posvolsky
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breasts -- with the bones
and skins
4 cups chicken stock
4 tomatoes -- peeled and seeded
1/2 onion -- chopped
1/2 bell pepper -- chopped
2 cloves garlic -- minced
1/4 cup pitted green olives -- sliced
salt and pepper -- to taste

POTATO DUMPLINGS
1 lb potato
1/2 to 3/4 lb flour
1/4 cup parmesan cheese -- grated
salt and pepper -- to taste
nutmeg
1 lb mozzarella cheese -- diced
2 tablespoons olive oil

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 1/4 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 1 1/2 " 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

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NOTES : I made several changes to this dish. The original recipe calls for
1 egg in the potato mixture.






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