1 can (10 3/4 oz.) cream of chicken soup
1/2 cup milk
1 can (16 oz.) whole kernel corn, drained
1 package (8 oz.) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 oz. or about 1 1/3 cups) French fried onions
Heat oven to 35 degrees F. Spray non-stick spray in a 1 1/2 qt. casserole dish.
Beat together soup, milk and eggs in medium bowl using a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup of the onions. Pour the soup mixture into the casserole.
Bake for 30 minutes or until the mixture is hot. Top with remaining onions and back for another 5 minutes or until the onions are golden brown.