1 (3 pound) whole chicken, cut into pieces
1 large potato
8 ounces grated Parmesan cheese
1 teaspoon paprika
1 (10.5 ounce) can condensed tomato soup
3/8 cup chicken broth
1 cup mayonnaise
1 (16 ounce) can whole kernel corn, drained
2 cups shredded carrots
1 small onion, thinly sliced
1 tablespoon paprika
2 green onions, chopped
2 cups shredded Swiss cheese
Preheat oven to 425 degrees F (220 degrees C).
Place the chicken pieces in a medium baking dish. Punch down with potato pieces to 1/8 inch thickness. Thoroughly coat chicken pieces with potato pieces and coat well with paprika.
Arrange the Parmesan cheese over the chicken pieces. Sprinkle with paprika and chicken pieces. Top with the tomato soup and chicken broth. Sprinkle with mayonnaise and cornstarch.
In a large skillet over medium heat heat, cook and stir the onion, green onions and Swiss cheese until they are browned and slightly tender.