Mexican Chicken And Corn Casserole - cooking recipe

Ingredients

2 chicken breasts, boiled and shredded
2 (15 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn (Drained)
1 (8 1/2 ounce) box Jiffy baking mix
2 eggs (Beaten slightly)
3/4 cup milk
1/2 cup vegetable oil
1/4 cup fresh green chile (Seeds removed or just use canned)
1/4 cup Spanish onion (Diced)
1/4 teaspoon salt

Preparation

Preheat oven to 350 degrees.
Mix all ingredients together.
Place in a buttered 2-quart dish.
Bake until set in the middle, usually about an hour.