1 (4 pound) whole chicken, cut into 1 inch pieces
1 (8 ounce) can diced green chile peppers
1 (8 ounce) can diced green chile peppers, drained
1 (8 ounce) can diced tomatoes with green chile peppers, drained
2 tablespoons vegetable oil
2 (5 ounce) cans chopped green chile peppers, drained
1 (1 ounce) package taco seasoning mix
2 (8 ounce) cans tomato paste
1 (8 ounce) can whole kernel corn, undrained
1 (1 ounce) can sliced mushrooms, drained
1 pound creamed corn
1 pound shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a 9x13 inch baking dish and coat with paprika. Drizzle chile peppers over chicken and sprinkle with green chile peppers, tomatoes with green chile peppers, tomato paste, corn and mushrooms.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake an additional 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 15 minutes.