Grandmother's Chicken Cream Recipe

Name: Grandmother's Chicken Cream Recipe
Ingredients: 1 large box of Catupiry cheese; 1 new chicken; salt, garlic, pepper, onion, tomato, and scallion; 1 tablespoon of butter; salsa, olives, ripe tomatoes; 1 liter of milk; 4 tablespoons of wheat flour; 1 tablespoon of butter; 2 cups of grated Parmesan cheese; 1 can of cold cream cheese without the whey; 1 large pumpkin or squash

1
1 large box of Catupiry cheese
2
1 new chicken
3
salt, garlic, pepper, onion, tomato, and scallion
4
1 tablespoon of butter
5
salsa, olives, ripe tomatoes
6
1 liter of milk
7
4 tablespoons of wheat flour
8
1 tablespoon of butter
9
2 cups of grated Parmesan cheese
10
1 can of cold cream cheese without the whey
11
1 large pumpkin or squash

Ingredients

1
1 large box of Catupiry cheese
2
1 new chicken
3
salt, garlic, pepper, onion, tomato, and scallion
4
1 tablespoon of butter
5
salsa, olives, ripe tomatoes
6
1 liter of milk
7
4 tablespoons of wheat flour
8
1 tablespoon of butter
9
2 cups of grated Parmesan cheese
10
1 can of cold cream cheese without the whey
11
1 large pumpkin or squash

Directions

1
Chill the Catupiry cheese in the refrigerator
2
Cook the chicken with salt, garlic, pepper, onion, tomato, and scallion
3
Defrost and sauté at low heat with salsa, onion, olives, ripe tomatoes, and scallion
4
Add the broth from cooking the chicken and let it simmer until the liquid reduces
5
Fry the flour in butter, gradually add milk, and stir until thickened
6
Add Parmesan cheese and let it cool
7
Add cream cheese
8
Cut the Catupiry cheese into very thin slices
9
Cut the pumpkin or squash in half, remove the seeds and pulp, wash and dry thoroughly
10
Fill the pumpkin with a layer of chicken cream, a layer of Catupiry cheese, a layer of cream cheese, and repeat the layers, finishing with chicken cream
11
Bake in a hot oven for 30 minutes
12
The recipe can also be prepared in a refrigerated mold, but it can be served in pumpkin or squash shells.