2 c. cubed, cooked chicken
1 (12 oz.) can cream-style corn
1 (8.5 oz.) can early sweet peas, drained
1 (2.5 oz.) jar sliced mushrooms (not drained)
1 c. milk
1/4 c. chopped onion
4 oz. Mozzarella cheese, cut 1-inch pieces
1 tbsp. chopped parsley
1 tbsp. Worcestershire sauce
1 tsp. fresh chopped chives
1 tsp. pepper

Blend ingredients lightly and put in a 9 x 13 casserole.

Topping Ingredients:

1/2 c. cornmeal
1/3 c. grated Parmesan
3 tsp. baking powder
3 tsp. fresh chives, chopped
1/2 tsp. garlic powder
1 c. milk
1/2 c. oil
1 egg, beaten

Blend first 7 topping ingredients, then add milk, oil and egg. Stir just enough until soft dough forms. Drop by teaspoonfuls on top of hot chicken mixture.

Bake 25 to 35 minutes until golden brown.