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Corn and Chicken Bake




Source of Recipe


Mom's Cooking


List of 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 package (8 ounces) corn bread stuffing mix
1 can (8-3/4 ounces) whole-kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 can (10-3/4 ounces) condensed cream of celery soup (see Options)
1/3 cup milk
1 tablespoon chopped fresh parsley


Recipe



Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick
cooking spray.
Place the chicken breast halves in a single layer in the baking dish;
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 mixture then cover with aluminum foil.
Bake for 35 minutes then uncover and bake for 8 to 10 more minutes,
or until no pink remains in the chicken and the stuffing is golden.
OPTION: The condensed cream soup of your choice can be used in place
of the cream of celery soup.