8 to 10 chicken tenders
1 small can Mexican corn-drained
Salsa-hot or mild
1 c grated cheese (more is desired)

Put single layer of chicken tenders in bottom of greased casserole dish. Put Mexican corn on top of chicken. Cover with salsa then with grated cheese.

Bake in 400°F oven for about 30 minutes or until chicken is tender when pierced with a fork.