2 c. cooked, diced chicken
2 (10 oz.) pkgs. frozen peas and onions, thawed
1 (11 oz.) can cheddar cheese soup, undiluted
1 (6 oz.) can mushroom slices
1 tsp. Tabasco pepper sauce
1 c. corn flake crumbs
2 tbsp. butter, melted

Mix together chicken, peas and onions, cheese soup, mushrooms with liquid and Tabasco sauce. Place in 2-quart casserole. Combine corn flake crumbs with melted butter; sprinkle over casserole. Bake at 400 degrees for 25-30 minutes. Casserole will be bubbly. Serves 6.