3 to 4 pieces chicken breast (reserve broth)
6 pieces toasted bread
1 can whole kernel corn
1 stick butter
Salt and pepper

Boil chicken, take off the bone in small pieces. Put in bottom of baking dish along with corn and juice in can. Break bread up in small pieces and top corn mixture. Pour hot broth from boiling chicken over bread to soften. Slice butter into pats evenly over casserole. Bake at 350 degrees for 45 minutes, will be brown and bubbly.