Preheat your oven to 350 degrees.

Cook then chop up the bacon into bite-sized pieces. Dice the onion and cube the potatoes.

Place a Dutch oven on the stove over medium heat. Spray with nonstick spray and add the onions.

Once the onions have softened up, add the chicken.

After cooking the chicken for two to three minutes, add the potatoes, bacon, and spices. Mix well.

In a separate bowl, mix the sour cream, soup and cheese. Add the spices.

Pour the soup mixture over the chicken mixture in the Dutch oven and add the frozen corn. Mix well and cover.

Bake for 75-90 minutes or until the potatoes and chicken are fork tender.

Serve with crusty bread and a green salad.