BASE:

2 1/2 c. cooked chicken, chopped
1 (10 oz.) pkg. frozen peas, cooked & drained
1 can cream of chicken soup
1 c. milk (room temperature)
1/2 tsp. salt
1/8 tsp. pepper

TOPPING:

1 (12 oz.) pkg. corn muffin mix
1/2 c. sharp cheddar cheese, grated
1/4 c. onion, chopped
1 sm. can cream style corn
1 egg
2/3 c. milk

Heat oven to 400 degrees. For base combine all ingredients. Place 13 inch pan. Bake in oven 20 minutes until mixture bubbles. For topping empty muffin mix in bowl, add cheese, onion, egg and milk. Blend. Spoon evenly over hot chicken base. Bake at 400 degrees for 25-30 minutes.