Chicken Corn Casserole

2 eggs

1 cup sour cream

1  – 14 ounce can creamed corn

1  1/2 cups cooked corn

3  – 4 ounce cans green chillies

2  – 12 ounce cans chicken (do not drain) or 2 cups shredded chicken

1 cup chicken broth if using shredded chicken

1 box Jiffy cornbread mix

1.  Mix together eggs and sour cream.  Add corn, chillies, and chicken.  Mix well.
2. Add cornbread mix.
3. Bake in a 9X13 dish sprayed with non-stick cooking spray at 375 for 1 hour.