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    Golden Corn Stuffing Bake


    Source of Recipe


    Aunt Saunny

    1 can Campbell's golden corn soup
    1/4 cup finely chopped celery
    1/4 cup finely chopped onion
    1-1/2 cups Pepperidge Farm Herb Seasoned or Cubed Herat Seasoned
    Stuffing
    4 skinless, boneless chicken breast halves
    1 Tbs. brown sugar
    1 Tbs. margarine, melted
    1 tsp. spicy brown mustard

    Combine soup, celery, onion and stuffing. In 9" greased pie plate,
    spoon stuffing mixture. Arrange chicken over stuffing mixture; press
    lightly into stuffing. Combine sugar, margarine and mustard; spread
    evenly over chicken. Bake at 400 for 25 minutes or until chicken is
    no longer pink. Garnish with fresh sage, if desired.


 

 

 


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