Tyson grilled and ready oven roasted chicken (refrigerated)
1 (10 oz.) can cream of potato soup (Campbell's)
1 (10 oz.) can cream of mushroom soup (Great Value)
1 (15 oz.) can whole kernel corn (or just 3/4, depends on your love of corn)
Mozzarella shredded cheese (Great Value)
a sprinkling of fried onions (French's)
milk

I cooked the chicken in with the cream of mushroom, a splash of milk and let it cook for about 8 minutes stirring it when need be. Then, I threw in some of the corn in and let it cook. Let that go for a bit, letting it bubble and simmer and all that good stuff.

In a sauce pan I put in the can of potato soup, filled the can half way with milk and then let that heat up for about 5 minutes. I then added in some mozzarella cheese (about a handful) and added in the corn. I let it bubble and bubble, stirring constantly. Threw in a sprinkling of French's fried onions for a little flavor, a salty flavor and a slight crunch. And, finally added in the chicken/mushroom/corn mix from my skillet. I let it all cook together until it bubbled, as well.

I turned off the heat to the sauce pan, let it sit for about 3 minutes and then poured it into a round baking dish and topped it with more cheese.

Submitted by: BBartee