Cheesy Yuca Pie (Pastelón de Yuca)

Give your weeknight dinner a Latin twist and make this delicious Baked Yuca Pie filled with shredded chicken and topped with lots of cheese

Cheesy Yuca Pie (Pastelón de Yuca)

Creamy mashed yuca layered with seasoned shredded chicken and melted cheese, then baked until golden. A comforting Latin casserole perfect for family dinners.

Course Entree

Cuisine Latin

Keyword baked yuca casserole, casseroles, chicken yuca casserole, Latin casserole, latin casseroles, pastelon de yuca, yuca pie

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 693kcal

Author Tiffany bendayan

Ingredients

For Chicken Filling

1 whole chicken cut into 8 pieces
4 cups water
4 teaspoons chicken bouillon
1/2 red pepper chopped
1/2 green pepper chopped
1 onion chopped
15 ounces tomato sauce
2 teaspoons yellow mustard
2 teaspoons tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
Salt and pepper to taste

For Yuca Puree

2 pounds frozen yuca
1/4 cup milk plus more if needed
2 tablespoons salted butter
1 1/2 cups shredded cheese
2 tablespoons Parmesan cheese
Salt and pepper to taste

Instructions

Make Chicken Filling

Bring water to a boil in a large pot. Stir in chicken bouillon.
Add chicken pieces and boil 20 minutes or until fully cooked.
Remove chicken, cool slightly, then shred. Reserve 1 cup broth.
Heat olive oil in large skillet over medium heat.
Add onion and peppers. Cook 4 to 5 minutes until softened.
Add shredded chicken, tomato sauce, mustard, tomato paste, Worcestershire sauce, and reserved broth.
Simmer 10 minutes. Season with salt and pepper to taste.

Make Yuca Puree

Boil yuca in salted water until fork tender, about 15 minutes.
Drain and remove fibrous center vein.
Mash or process until smooth.
Mix in milk, butter, salt, pepper, and shredded cheese until creamy.

Assemble

Preheat oven to 400°F.
Grease casserole dish.
Spread half the yuca puree on bottom.
Add chicken filling evenly.
Top with remaining yuca puree.
Sprinkle Parmesan cheese over top.
Bake 20 to 25 minutes until golden and bubbly.
Rest 10 minutes before serving.

Notes

Frozen yuca works great and saves prep time.

You can use rotisserie chicken for a shortcut.

Mozzarella, Monterey Jack, or Latin white cheese all work well.

Can be assembled 1 day ahead and refrigerated before baking.

Nutrition