Fricassee De Frango Gratinado (Creamy Brazilian Chicken Fricassee)

• 2 pounds bone-in chicken breast
• 3 cups water
• 2 cubes chicken bouillon
• 2 cups milk
• 1 1/2 tablespoons milk
• 2 egg yolks
• 3 tablespoons all-purpose flour
• 1 (15 ounce) can corn, drained
• 1 (7.6 ounce) can table cream
• 1 cup cottage cheese
• 7 ounces sliced mozzarella cheese

1. Combine chicken breast, water, and chicken bouillon in a large pot; bring to a boil and cook until chicken is no longer pink, 20 to 30 minutes.
2. Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Whisk 2 cups plus 1 1/2 tablespoon milk, egg yolks, and all-purpose flour into the reserved broth. Bring to a boil; cook, stirring constantly, until thickened, about 5 minutes. Stir in shredded chicken and corn. Remove from heat and whisk in cream.
5. Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese.
6. Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.

chicken, water, chicken bouillon, milk, milk, egg yolks, allpurpose, corn, cream, cottage cheese, mozzarella cheese

Taken from www.allrecipes.com/recipe/247387/fricassee-de-frango-gratinado-creamy-brazilian-chicken-fricassee/ (may not work)