Roasted Chicken with Green Corn

Name: Roasted Chicken with Green Corn
Yield: 6
Ingredients: 2 cups of sweet potatoes; 1/2 cup of finely chopped onion; 1/4 cup of grated Parmesan cheese; 4 tablespoons of olive oil; 1 tablespoon of salt; 300g of fresh mushrooms, sliced; 2 bay leaves; 2 boneless chicken breasts; 1.5 liters of water; 1 can of cream of mushroom soup; 1 can of green corn in brine, drained; Accessory; Form with a 25cm diameter

1
2 cups of sweet potatoes
2
1/2 cup of finely chopped onion
3
1/4 cup of grated Parmesan cheese
4
4 tablespoons of olive oil
5
1 tablespoon of salt
6
300g of fresh mushrooms, sliced
7
2 bay leaves
8
2 boneless chicken breasts
9
1.5 liters of water
10
1 can of cream of mushroom soup
11
1 can of green corn in brine, drained
12
Accessory
13
Form with a 25cm diameter

Ingredients

1
2 cups of sweet potatoes
2
1/2 cup of finely chopped onion
3
1/4 cup of grated Parmesan cheese
4
4 tablespoons of olive oil
5
1 tablespoon of salt
6
300g of fresh mushrooms, sliced
7
2 bay leaves
8
2 boneless chicken breasts
9
1.5 liters of water
10
1 can of cream of mushroom soup
11
1 can of green corn in brine, drained
12
Accessory
13
Form with a 25cm diameter

Directions

1
Boil the water and add the chicken, salt, and bay leaves
2
Cook for 30 minutes or until tender
3
Drain and shred the meat
4
In a skillet, heat the olive oil over low heat and add the onion and shredded chicken
5
Stir occasionally for 5 minutes
6
Heat the oven to medium temperature
7
Gently mix the chicken with cream of mushroom soup, green corn, and mushrooms, and place in a baking dish
8
Sprinkle with Parmesan cheese and bake for 30 minutes or until lightly golden on top
9
Remove from the oven and cover with sweet potatoes
10
Serve immediately with white rice and garnish with a sprig of chives.