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CHICKEN WITH CORN BREAD TOPPING 
3 c. cubed cooked chicken
4 oz. canned, chopped mushrooms, drained
1 1/3 c. milk
1 c. sour cream
2 cans cream of chicken soup, undiluted
15 oz. pkg. corn muffin mix (2 sm. boxes)
1 1/3 c. water
1 c. shredded Cheddar cheese

For topping, combine corn muffin mix, water and cheese. Mix well.

Combine chicken, mushrooms, milk, sour cream and soup in a large saucepan and simmer while preparing topping. Turn into a 9 x 13 inch ovenproof pan. Spoon topping over chicken mixture. Bake 25 minutes at 400 degrees. Makes 6-8 generous servings.

NOTE: Adjust oven temperature according to your oven. I use 350 degree oven.

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