Begin by cutting the yuca into small pieces to ensure even cooking. Place them in a pot, cover with water, and bring to a boil. You’ll know it’s ready when the pieces are tender and easily pierced with a fork.
Once cooked, drain the yuca and discard the water. Be careful, as it will be hot! Let it cool for a few moments before handling.
In a large bowl, combine the cooked yuca, milk, butter, and egg. Mash everything together until you get a smooth, creamy puree. If you want it extra smooth, consider using a potato ricer.
Preheat your oven to 300 ºF (150 ºC). Grease an 8 x 8 inches baking pan with butter to prevent sticking.
Spread half of the mashed yuca in the pan, smoothing it out to create an even layer. This will serve as the base for the casserole.
Next, sprinkle half of the mozzarella cheese over the yuca layer. This will create a melty layer that pairs beautifully with the chicken filling.
Now it’s time to add the creamy chicken filling. Spread it evenly over the cheese, making sure to cover all the mozzarella for a well-balanced taste.
Top it off with the remaining mashed yuca, smoothing it down to create a nice finish.
Sprinkle the rest of the mozzarella on top, ensuring it’s evenly distributed.
Bake in the preheated oven for about 35 minutes, or until the cheese is golden brown around the edges. This is where the magic happens, and your kitchen will be filled with an irresistible aroma.
Once done, remove from the oven and let it cool slightly before slicing. Serve hot, and enjoy the wonderful flavors of Pastelon de Yuca with a fresh salad on the side.
