2 boneless chicken breasts
1/8 c. melted butter
1 chicken bouillon cube
1/2 c. water
2 eggs, beaten
1/2 c. dry milk
1/2 c. saltine cracker crumbs
1/8 tsp. pepper
1 (17 oz.) can cream style corn

Bake breasts in butter at 425 degrees for 30 minutes; drain fat and put on paper towel. Mix together remaining ingredients, and pour into 8 x 8 inch pan or casserole dish.

Place chicken on top of corn mixture. Sprinkle paprika. Bake at 350 degrees for 30 minutes.