1 can of sour cream
- 1 can of green corn
- 250g curd
- 100g pitted olives
- 2 shredded chicken breasts
- 200g of sliced
- 100g of potato straw
Beat the corn, the cream and the curd in the blender.
- In a saucepan, add the shredded chicken, the mixture with sour cream and sauté with the olives.
- Season with salt.
- Place the stew in a baking dish, cover with mozzarella cheese and straw potatoes.
- Place in the oven until bubbling.