"I prepare this dish about a dozen times a year, and I'm always told it's my best creation!"

Preheat the oven to 190°C (375°F).

To mix the chicken and corn: In a large bowl, combine the shredded chicken, corn kernels, creamed corn, sour cream, cheddar cheese, and green onions. To make the sauce: In a bowl, whisk together the flour, milk, salt, pepper, and paprika until smooth.

Mixing the ingredients: Pour the milk mixture over the chicken and corn mixture, stirring until well combined.

Cooking: Butter a rectangular gratin dish. Pour the mixture into the dish, spreading it evenly. Bake in the oven for 30 to 35 minutes, until the top is golden brown and bubbling.

Serving: Let it cool slightly, then sprinkle with fresh parsley and serve hot.