1 can cream style corn
1 c. milk
1 egg, beaten
1 tbsp. flour
6 green onions and tops, sliced

Mix the above ingredients and pour into a 9 x 13 inch pan.

Place 8 chicken legs seasoned with salt and pepper on top. Crumble 30 saltines (single). Spread on top of chicken legs. Dot with 1/4 stick (or more) butter. Bake at 350 degrees for 1 hour. Drain 1 can mushrooms. Put in center of casserole. Return to oven for a few minutes.