Corn 'n' Chicken Bake Recipe

6

Ingredients

6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) package cornbread stuffing mix
1 (8-3/4-ounce) can whole-kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 (10-3/4-ounce) can condensed cream of celery soup (see Options)
1/3 cup milk
1 tablespoon chopped fresh parsley

Preparation

Step 1

Preheat oven to 375°. Coat 9x13" baking dish with cooking spray.

Place chicken breast halves in single layer in baking dish, and season with garlic powder, salt, and pepper.

In large bowl, combine stuffing mix, corn, water, and melted butter; mix well and spoon over chicken.

In same bowl, combine soup, milk, and parsley; mix well. Pour over stuffing then cover with aluminum foil and bake 35 minutes. Uncover and bake 8 to 10 more minutes, or until no pink remains in chicken and stuffing is golden.

Options:

Condensed cream soup of your choice can be used in place of cream of celery soup.