1 lb. can creamed corn
1 c. milk
Onion salt or flakes
6-8 chicken legs
Paprika
30 saltine crackers
1/4 c. butter
3 oz. can of sliced mushrooms

Combine corn and milk and put in bottom of a 13 x 9 x 12 inch baking dish. Arrange chicken legs on top of corn mixture and generously sprinkle with paprika and onion salt. Crumble the crackers and sprinkle over top of the chicken legs and dot the top of the crumbs with the 1/4 cup of butter.

Bake 1 hour or until chicken is tender, then drain the can of mushrooms and sprinkle over top - return to oven until mushrooms are heated. Sprinkle parsley flakes over and serve.