- 1 teaspoon butter, softened
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 2 pounds shredded cooked chicken breast
- salt and ground black pepper to taste
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (7.6 ounce) can table cream
- 1/4 cup chopped fresh parsley, or to taste
- 1 (15 ounce) can corn, drained
- 1 1/2 cups chopped olives
- 1 cup cream cheese
- 3/4 (7 ounce) can potato sticks
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
- Heat olive oil in large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add chicken; cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper. Remove from heat.
- Dissolve flour in chicken broth in a saucepan over medium heat. Bring to a boil; cook, stirring often, until broth thickens, about 5 minutes. Pour in cream and parsley; mix well until smooth.
- Layer chicken, cream mixture, corn, and olives in the greased baking dish. Cover with cream cheese and potato sticks.
- Bake in the preheated oven until top is golden, about 20 minutes.
06/01/2019
recipepes.com
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