Baked Chicken Corn Casserole

1. Boil in a pot 1 whole dressed chicken.
2. Season with salt, pepper and chicken powder. If you don't have chicken powder add the ff:2 medium white onions (Rough Chopped), 3 cloves garlic (crushed), 1 medium carrot (chopped) and 1 stalk celery (chopped).
3. Once the chicken is cooked remove from stock and let it cool.
4. Reserve the stock and discard the vegetables. (Make sure you have at least 6-8 cups of stock remaining.
5. After the chicken has cooled discard the skin and flake the meat.
6. On a Dutch oven in medium heat sauté in 2 tsp olive oil and 1 tsp butter, 6 cloves garlic (finely chopped), 2 medium onions (finely chopped).
7. Do not let the garlic and onion get burnt. Add 2 medium carrots (diced). Make sure that chopped pieces are equal in size.
8. Add reserved chicken stock just enough to soften the carrots. Once softened add 1 stalk of celery chopped in the same size as the carrots.
9. Add sliced 8 white button mushrooms (you may also use canned mushrooms).
10. Do not let the dish dry out add a bit of the stock if it does.
11. Add the chicken flakes and 1 can of cream of mushroom. Taste the dish before adding salt and pepper.
12. The casserole must be moist but not watery. Make sure the consistency is thick. You may do this by letting the liquid reduce or add ½ tsp cornstarch diluted in ¼ cup of water.
13. Place casserole in a baking dish and top with mashed potatoes and brush with milk on top and sprinkle some Parmesan cheese.
14. MASHED POTATOES:
a. 7-8 large potatoes boiled skin on and once fork tender press through a ricer. If you don't have a ricer remove the skin when you boil them and once soft mash them finely.
b. Add salt, pepper, freshly grated Parmesan cheese (don't use Kraft or any pre-grated parmesan cheese) and milk if the consistency is too dry. Add the milk in ¼ cup increments, as it is easier to add than to take away.
15. Broil the casserole in a pre-heated oven to brown the mashed potatoes.