Ingredients:

• 1 packet of biscuits Cream Cracker Vitory 300g;
• 1 chicken breast, cooked and shredded;
• 1 chopped onion;
• 200g cream cheese;
• Salt, black pepper kingdom and chopped parsley to taste;
• 1 can of cream;
• 1 ½ cup (tea) of butter or margarine at room temperature;
• 2 tablespoons (soup) of olive oil;
• 2 cloves garlic, minced;
• 2 ripe tomatoes, peeled and seeded, chopped;
• 1 green can of corn canned;

Preparation:

Begin by preparing the dough. Take the processor biscuit and beat until crumbly.
It turns a deep bowl, add 1 ½ cup (tea) of butter or margarine and knead well with your fingers to connect everything. Line the bottom of a collapsible form (27 cm diameter) and bake in moderate oven (180 ° C) for about 10 minutes or until the edges begin to brown and set aside.
Prepare the chicken filling. In a medium saucepan, heat 2 tablespoons (soup) of olive oil, saute 1 onion and 2 cloves of garlic. Add 1 breast cooked and shredded chicken, 2 tomatoes and let it cook for 5 minutes. Adjust salt, season with black pepper kingdom and parsley, stir well and set aside.
Prepare the creamed corn. Take the cream cheese 200g blender, 1 can of cream, 1 can of corn and beat until it forms a smooth paste. Adjust salt, add the corn cream with braised chicken, mix gently until well involved. Pour the filling over the dough and bake in preheated moderate oven (180 ° C) covered with aluminum foil for about 15 minutes. Remove from oven, let cool, desinforme and serve.
This is a great example of that cookie can be used in both desserts as savory recipes. Run to prepare for your family!