Start by bringing a large pot of salted water to a boil. Add the peeled and washed yuca and cook until tender, about 20-25 minutes. Once cooked, drain and let it cool slightly.
In a mixing bowl, combine the cooked yuca, milk, salted butter, egg, and salt. Use a potato masher to mash the mixture until it’s smooth and creamy. Set aside.
In a skillet, melt 2 tablespoons of salted butter over medium heat. Add diced chicken and cook until golden brown. Stir in your choice of vegetables and seasonings. For a deliciously creamy filling, add a splash of milk or a dollop of cream at the end of cooking.
Preheat your oven to 375°F (190°C). In a greased casserole dish, spread half of the yuca mixture evenly on the bottom. Layer the creamy chicken filling on top, then cover with the remaining yuca mixture.
Sprinkle the grated mozzarella evenly over the top of the casserole. This will create a delicious, gooey layer once baked.
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and golden brown. Let it cool for a few minutes before serving.
