30 g of butter or margarine
250 g of cooked chicken (you can use leftovers)
3 large potatoes
1/2 liter of chicken broth
5 rounded tablespoons of cornstarch
3 rounded tablespoons of water
2 rounded tablespoons of all-purpose flour
Parmesan cheese, grated
butter or margarine
30 g of butter or margarine
250 g of cooked chicken (you can use leftovers)
3 large potatoes
1/2 liter of chicken broth
5 rounded tablespoons of cornstarch
3 rounded tablespoons of water
2 rounded tablespoons of all-purpose flour
Parmesan cheese, grated
butter or margarine
Melt the butter or margarine and add the diced chicken
Add the peeled and chopped potatoes without seeds
Season with salt to taste and set aside
Bring the chicken broth to a boil and then dissolve the cornstarch in water, adding it to the hot broth while stirring well
Return the mixture to a boil
Carefully add the potato mixture
Spoon the mixture into small forms
Sprinkle with grated Parmesan cheese and top with butter or margarine
Bake at moderate temperature for 15 minutes.
