In a heated pan, put a thread of olive oil and sauté the onion, garlic, let it brown, put the tomato and let it sauté more to remove the water from the tomato.

Add the shredded chicken and stir more to coat everything, add the parsley and mix, set aside.

In the blender, place the broth from the cooking of the chicken, the corn, the cream, the cream cheese and beat everything very well.

Add this blended mixture to the sautéed chicken, parsley to taste, involving everything, taste the salt and let it cook for about 3 minutes.

Transfer the chicken stuffing to a shape, put the grated mozzarella cheese on top, and spread potato straw on top.

Put it in the oven at 180ºC, and put it to brown. Serve with rice and salad.