Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Chicken • A family favorite

2020 Cookbook

Keshi Yena

Recipe by Meri Brown

Heat
350°F
Time
45–60 min
Makes
6

Serves 6

01

Ingredients

  • 1 ½ pound wedge of Edam or Gouda
  • 1 tablespoon chopped fresh parsley
  • cheese (not smoked)
  • ½ cup raisins
  • 1 rotisserie chicken, meat removed and
  • 1 tablespoon tomato paste shredded
  • 2 teaspoons Worcestershire sauce
  • 1 15 oz. can diced tomatoes
  • 2 tablespoons ketchup
  • 1 sweet onion, chopped
  • 2 tablespoons mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 1 green pepper, chopped
  • 2 tablespoons butter
  • ½ cup sliced green olives
  • 2 eggs
  • 1 tablespoon capers

02

Method

  1. 01

    Preheat oven to 350 degrees. Sauté onion and garlic in the butter. Add canned tomatoes, tomato paste, Worcestershire sauce, ketchup, mustard, salt and pepper, and simmer 5 minutes. Remove from heat and mix in shredded chicken, olives, capers, parsley, and raisins. Beat eggs and stir into the mixture. Spoon mixture into a greased shallow baking dish. Lay thick slices of cheese over top of mixture. Bake for 45 to 60 minutes. Serve piping hot. Leftovers are good reheated.