1.Preheat oven to fan 200°C, conventional 220°C, gas 7.
2.In a large bowl combine chicken, soup, milk and sweetcorn.
3.Place in a large ovenproof dish, or 4 individual dishes and then top with sliced potatoes and brush with melted butter.
4.Place in the oven for 30 minutes or until potatoes are golden brown and crispy.
5.Serve with fresh broccoli and carrots.
As an alternative, replace chicken soup with mushroom soup.
This recipe can be portioned and freezes very well. Defrost thoroughly in a refrigerator prior to reheating.