INGREDIENTS:
METHOD:
Sauté the onion on a frying pan, after it's brown, combine the shredded chicken, the tomato and let it sauté.
Add the tomato purée and season with salt and pepper.
Add the cream and place it in a baking dish.
Mash the corn with the milk and the flour.
In a pan, brown the onion with the butter and combine with the corn mixture.
Season with salt and add the parsley.
Mix until creamy.
Place on top of the chicken, cover with parmesan cheese and bring to a preheated oven (350 °F for 15 min).

I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
the flavors were all very delicious.
Simple, delicious. Thanks for another great recipe.
This looks delicious!
This recipe is amazing!
You are a culinary genius! We loved the recipe.
Unfortunately it is not in my taste.I do not recommend it.
This is a very easy recipe- it's simple but delicious
AMAZING!
I love this recipe
Excellent dish!
Hi there -- just wanted to say thanks for the recipe.
I have lost track of all the times I have used this recipe. Always great!
This is my go-to recipe
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
Mmmm lovely