Creamy Chicken and Sweet Corn Casserole

2 cans Cream of Mushroom Soup

2 cups Mayonaise

1/2 cup Sour Cream

1 16 0z bag frozen sweet white corn

1 c. parmesan

2 lbs chicken breasts, chopped

1 cup shredded cheddar cheese

1 cup Pepperidge Farm Stuffing Mix

Preheat oven to 375 degrees. In a bowl, combine soup, mayo, sour cream, corn, parmesan, and cooked chicken. Pour mixture into 4 quart casserole dish. Sprinkle with cheddar cheese and stuffing mix and bake for 25 minutes.