Boiled boneless chicken and mushrooms are cut into large pieces. Sauté the mushrooms in a little oil. Prepare béchamel sauce of flour and chicken stock.
In the hot sauce, add a triangle of processed cheese and stir until the cheese is melted. Fry potatoes until almost ready. Arrange the potatoes in an oiled baking dish, followed by mushrooms, followed by the meat.
Sprinkle top with spices and pour the prepared sauce. Bake the dish for about 20 minutes and then shredded cheese, then bake again for 5 minutes.