Instructions:
- Prepare the mixture:
- Preheat your oven to 180°C (350°F).
- In a large bowl, combine the shredded chicken, eggs, cottage cheese, Parmesan, mozzarella, yogurt, milk, chopped onion, and bell pepper. Mix until well combined.
- Add garlic powder, salt, and pepper to taste.
- Bake the cake:
- Grease a baking dish or cake pan with a bit of oil or butter.
- Pour the chicken mixture into the dish and spread evenly.
- Bake for 30-35 minutes, or until the cake is golden brown on top and set in the middle.
- Serve:
- Allow the chicken cake to cool slightly before slicing.
- Garnish with fresh parsley or chives and serve warm with a side salad or steamed vegetables.
This Frango Cake is easy, light, and a great lunch option that’s ready in no time!