Chicken Two Creams

Name: Chicken Two Creams
Yield: 6
Ingredients: 1 cooked and shredded boneless chicken breast; 2 tablespoons of olive oil; 1 onion; 2 cloves of garlic; 1/2 cup of tomato sauce; Salt, pepper, and salsa to taste.; First Cream:; 1 tablespoon of butter; 1 onion; 2 tablespoons of all-purpose flour; 1/2 liter of milk; Nutmeg, salt, and grated cheese to taste.; Second Cream:; 1 can of green corn; 1 onion; 1/2 can of milk; 1 tablespoon of cornstarch; 1 tablespoon of butter

1
1 cooked and shredded boneless chicken breast
2
2 tablespoons of olive oil
3
1 onion
4
2 cloves of garlic
5
1/2 cup of tomato sauce
6
Salt, pepper, and salsa to taste.
7
First Cream:
8
1 tablespoon of butter
9
1 onion
10
2 tablespoons of all-purpose flour
11
1/2 liter of milk
12
Nutmeg, salt, and grated cheese to taste.
13
Second Cream:
14
1 can of green corn
15
1 onion
16
1/2 can of milk
17
1 tablespoon of cornstarch
18
1 tablespoon of butter

Ingredients

1
1 cooked and shredded boneless chicken breast
2
2 tablespoons of olive oil
3
1 onion
4
2 cloves of garlic
5
1/2 cup of tomato sauce
6
Salt, pepper, and salsa to taste.
7
First Cream:
8
1 tablespoon of butter
9
1 onion
10
2 tablespoons of all-purpose flour
11
1/2 liter of milk
12
Nutmeg, salt, and grated cheese to taste.
13
Second Cream:
14
1 can of green corn
15
1 onion
16
1/2 can of milk
17
1 tablespoon of cornstarch
18
1 tablespoon of butter

Directions

1
Saute all the ingredients, adding tomato sauce last
2
Set aside
3
First Cream:
4
Saute the butter, onion, flour, and then add the milk
5
Add the remaining ingredients, stirring until a cream forms
6
Second Cream:
7
Blend all the ingredients in a blender, except for the butter
8
Saute the mixture with the butter, stirring until a cream forms
9
Pour the white cream, chicken, and green corn cream into a greased baking dish in that order
10
Bake to gratinate.