Preheat your oven to 400 degrees.

In a large pot filled half way through with water, cook the chicken and the chicken bouillon over high heat until the chicken is fork tender.

Once the chicken is cool enough to handle, shred it with a fork or in a food processor.

In a blender, add 1 can of Kernel corn, the cream cheese, the table cream and the broth that resulted from cooking the chicken and blend until smooth. Reserve.

In a large skillet, add the olive oil and sauté the chopped onion until translucent. Add the chicken and let it fry for a minute or two.

Add the 2nd can of corn, the olives and, finally, the cream mixture. Cook until everything is incorporated and you have a creamy consistency.

Pour the mixture into a casserole dish (I used a 13" X 9" lasagna dish).

Cover with a layer of mozzarella and a layer of the potato sticks/chips.

Bake it in the oven until the cheese melts (10 to 15 minutes).

Serve with white rice!