By Fernanda Pimentel
Torta de pão e frango (chicken bread pie)
13 steps
Prep:30minCook:6h
Updated at: Wed, 01 Nov 2023 21:24:03 GMT
Nutrition balance score
Good
Glycemic Index
60
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories633.5 kcal (32%)
Total Fat27.6 g (39%)
Carbs61.8 g (24%)
Sugars10.1 g (11%)
Protein41.3 g (83%)
Sodium1689 mg (84%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Cook the chicken
Step 1
Add chicken, seasoning and broth to a greased slow cooker
Step 2
Cook on low for 5-6 hours
Step 3
Remove chicken and shred it
Filling
Step 4
In a pan or bowl, mix the shredded chicken, marinara sauce, half and half, and corn
Step 5
Tip: add half and half to the marinara jar (if going empty), before adding to the mix
Step 6
Adjust the seasoning with more salt/pepper, if needed
Assemble the pie
Step 7
Grease a 9x13 baking dish
Step 8
Cover the bottom of the dish with ~8 slices of bread (w/o crust), avoiding holes in the layer
Step 9
Next, top bread with half of the chicken mixture, then half of the cheese dip
Step 10
Repeat the layering again (bread, chicken, cheese dip)
Step 11
Finalize with the mozzarella cheese on top
Baking
Step 12
Bake in a preheated oven to 400F for 20 min
Step 13
Might be interesting to broil for the last 2 min for appearance
Notes
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Delicious
Kid-friendly
Makes leftovers
Special occasion
