Shredded chicken, quickly heated in a blended, creamy mixture of heavy cream, cream cheese, and corn, topped with cheese and shoestring potatoes, and then baked.
1. My personal preference is to add about 1/2 cup whole corn kernels to the creamy heavy cream/cream cheese sauce instead of blending corn in it -- because I think the blended corn overpowers the creamy sauce.
2. Many add the shoestring potatoes before baking the dish. Instead, I prefer to add them only after removing the dish from the oven -- preventing potatoes from becoming overbrowned and soggy.