I make this roughly a dozen times each year, and everyone says it’s the best thing I create!

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine shredded chicken, corn kernels, cream-style corn, sour cream, cheddar cheese, and green onions.

In a separate bowl, whisk together the flour, milk, salt, pepper, and paprika until smooth.

Pour the milk mixture into the chicken and corn mixture, stirring until well combined.

Butter a rectangular casserole dish and pour the mixture into it, spreading evenly.

Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.

Let it cool for a few minutes before serving. Garnish with fresh parsley.

For a bit of spice, add a chopped jalapeño or a dash of cayenne pepper to the mix. If you’re looking for a healthier version, substitute Greek yogurt for sour cream and use low-fat cheese. Vegetarians can replace chicken with cooked quinoa or chickpeas for a protein boost. Adding a crunchy topping, like crushed crackers or breadcrumbs mixed with butter, can provide a delightful texture contrast.