{"id":327,"date":"2026-08-25T02:08:02","date_gmt":"2026-08-25T05:08:02","guid":{"rendered":"https:\/\/gastronomiamundo.online\/?p=327"},"modified":"2026-08-25T02:08:03","modified_gmt":"2026-08-25T05:08:03","slug":"fricasse-de-frango-cremoso","status":"publish","type":"post","link":"https:\/\/gastronomiamundo.online\/index.php\/2026\/08\/25\/fricasse-de-frango-cremoso\/","title":{"rendered":"Fricass\u00ea de Frango Cremoso"},"content":{"rendered":"\n<p><strong>Ingredientes:<\/strong><\/p>\n\n\n\n<ul>\n<li>500g de peito de frango cozido e desfiado<\/li>\n\n\n\n<li>1 lata de milho verde<\/li>\n\n\n\n<li>1 caixa de creme de leite<\/li>\n\n\n\n<li>1 copo de requeij\u00e3o cremoso<\/li>\n\n\n\n<li>100ml de leite<\/li>\n\n\n\n<li>150g de mussarela ralada<\/li>\n\n\n\n<li>Batata palha a gosto<\/li>\n\n\n\n<li>Sal e pimenta a gosto<\/li>\n<\/ul>\n\n\n\n<p><strong>Modo de Preparo:<\/strong><\/p>\n\n\n\n<ol>\n<li>Bata no liquidificador o milho, o creme de leite, o requeij\u00e3o e o leite at\u00e9 formar um creme.<\/li>\n\n\n\n<li>Tempere o frango desfiado com sal e pimenta.<\/li>\n\n\n\n<li>Em um refrat\u00e1rio, coloque o frango e cubra com o creme.<\/li>\n\n\n\n<li>Adicione a mussarela por cima.<\/li>\n\n\n\n<li>Leve ao forno preaquecido a 180\u00b0C por cerca de 25 minutos.<\/li>\n\n\n\n<li>Retire do forno e finalize com batata palha.<\/li>\n\n\n\n<li>Sirva com arroz branco.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: Modo de Preparo:<\/p>\n","protected":false},"author":1,"featured_media":328,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42],"tags":[102,17,139],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/327"}],"collection":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/comments?post=327"}],"version-history":[{"count":1,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/327\/revisions"}],"predecessor-version":[{"id":329,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/327\/revisions\/329"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/media\/328"}],"wp:attachment":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/media?parent=327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/categories?post=327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/tags?post=327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}