Corn n' Chicken Bake
Source of Recipe
fooddownunder.com
Recipe Introduction
Original poster's comments: Look no further for a comforting main dish that the whole family will enjoy. Take 10 minutes to assemble it, and relax while it cooks! The condensed cream soup of your choice can be used in place of the cream of celery soup.
List of Ingredients
6 boneless skinless chicken breast halves
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 pkt corn bread stuffing mix - (8 oz)
1 can whole kernel corn - (8 3/4 oz) drained
1 cup boiling water
1/4 cup butter melted
1 can condensed cream of celery soup (10 3/4 oz)
1/3 cup milk
1 tbl chopped fresh parsley Recipe
Preheat the oven to 375 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
Place the chicken breast halves in a single layer in the baking dish, and season with the garlic powder, salt, and pepper.
In a large bowl, combine the stuffing mix, corn, water, and melted butter; mix well and spoon over the chicken.
In the same bowl, combine the soup, milk, and parsley; mix well. Pour over the stuffing, then cover with aluminum foil and bake for 35 minutes. Uncover and bake for 8 to 10 more minutes, or until no pink remains in the chicken and the stuffing is golden.
This recipe yields 6 servings.
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