• 1h
• serving

Ingredients

For the chicken:
1 boiled and pulled chicken breast
Andorinha Olive Oil
1/2 onion, chopped
2 garlic cloves, crushed
Salt and black pepper
1/2 container of cheese spread
For the mashed corn:
1 canned sweet corn, drained
1 can of milk
1 tablespoon of cornstarch
1 chicken stock tablet
2 garlic cloves, crushed
1/2 onion, chopped
Andorinha Extra Virgin Olive Oil
grated cheese to sprinkle

METHOD

In a pan, sauté the onion and the garlic in Andorinha Olive Oil.
Add the chicken and season.
Then add the cheese spread and reserve.
Beat the corn, milk, cornstarch and chicken stock in a blender.
In a pan, sauté the onion and the garlic in Andorinha Olive Oil, then add the mixture from the blender, stirring until boiling.
Arrange the chicken in an oven-proof dish, with the mashed corn on top.
Cover with grated cheese and bake for about 30 minutes, or until golden brown.
Serve warm.