2 tbsp. butter
1/4 c. flour
1/2 tsp. salt (optional)
Dash of pepper
1 tbsp. minced onion
1 1/2 c. hot chicken broth
2 c. diced cooked chicken
1 (12 oz.) can whole kernel corn, drained
1/2 c. (2 oz.) shredded Cheddar cheese
1/4 c. bread crumbs
1 tbsp. melted butter

Melt butter in large skillet. Stir in flour, salt and pepper and onion. Slowly stir in broth. Cook, stirring until sauce thickens. Add chicken, corn and cheese. Top with crumbs and butter and bake at 350 degrees for 15-20 minutes. Can be doubled and frozen by lining pan with foil, leaving amount to fold over.

Freeze and wrap again. To serve, remove foil. Bake in 8-inch square baking pan. Top with crumbs and butter. Bake at 350 degrees for 1 1/4 hours until bubbly and light brown. Serves 4.