1. 1

   Step 1

   In a blender, blend 1 can of sweet corn, 1 can of heavy cream, 1 cup of cream cheese, 1 cup of water, and 1 pinch of salt until smooth.

   Timer 2 min
2. 2

   Step 2

   In a pot, mix the 2 cooked and shredded chicken breasts with the blended cream and the 100 g of pitted olives.

3. 3

   Step 3

   Cook the mixture over medium heat for a few minutes, stirring constantly, until the sauce thickens slightly.

4. 4

   Step 4

   Transfer the chicken cream mixture to a baking dish.

5. 5

   Step 5

   Cover the entire surface of the fricassée with the 200 g of sliced mozzarella.

6. 6

   Step 6

   Place in a preheated oven to broil until the cheese is completely melted and lightly golden.

7. 7

   Step 7

   Remove from the oven and finish by spreading the 100 g of shoestring potatoes on top before serving.

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