Chicken Corn Casserole

This is one of my all time favorite cheap filling recipes. I took a recipe for scalloped corn and tweaked it a bit to make it more of a meal rather than a simple side dish. This is one my family always loves and helps to stretch my budget dollars just a little further. This is also great for potlucks because it holds up well without really needing to be kept warm. I hope you enjoy it.

• 2 eggs
• 1 (14 ounce) can creamed corn
• 1 (14 ounce) can whole kernel corn (undrained)
• 1 cup sour cream
• 1 (8 ounce) package Jiffy cornbread mix
• 1/2 cup melted butter
• 1 1/2 cup shredded mozzarella cheese
• 2 chicken breasts cooked and shredded
  

Directions

1. Beat eggs slightly.
2. Add sour cream, butter and corn.
3. Fold in dry Jiffy corn mix.
4. Add in Chicken and Cheese
5. Put in baking disk (square shallow dishes work better).
6. Bake at 350 for 45-60 minutes.
7. Check center with knife. If it come out clean it's done.

If you have any questions let me know. I'd love to know what you think.