1 can corn, cream style
1 1/2 c. chicken, cooked and diced
1/2 c. yellow cornmeal
1 c. sour cream
1/4 c. butter, melted
2 egg, beaten
1 tsp. salt
1/4 c. green chilies, diced
1 c. Cheddar cheese

Combine all ingredients thoroughly. Pour into greased 1.5 quart casserole. Bake at 350 degrees for 60 minutes or until firm.

Note: Salsa can be added if you desire a little zip. Serve with a tossed salad. Makes 8 servings.