3 c. cubed, cooked chicken
2 c. shredded Monterey Jack cheese
1 (11 oz.) can whole kernel corn, drained
1 can cream of chicken soup

TOPPING:

1 c. flour
1/4 c. cornmeal
1 3/4 tsp. baking powder
1 tsp. seasoned salt
1 1/2 c. milk
1/2 c. butter, melted
3 eggs, beaten
1/4 c. chopped onion
1 (4 oz.) can chopped green chilies, drained

Heat oven to 350 degrees. Grease 13 x 9 inch baking dish. In large bowl, combine chicken, 1 cup of cheese, corn, and soup; blend well. Spoon into greased baking dish. Lightly spoon flour into measuring cup; level off. In same bowl, combine flour, cornmeal, baking powder, and seasoned salt; mix well. Add milk, butter, and eggs; stir just until dry ingredients are moistened. Batter may appear slightly lumpy. Stir in onion and chilies. Spoon Topping over chicken mixture. Bake at 350 degrees for 50-60 minutes until topping is golden brown and set. Sprinkle with remaining 1 cup of cheese and bake an additional 1-2 minutes until cheese is melted. Let stand 10 minutes before serving. Yield: 10 servings.