member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to wiccadwoman      

Recipe Categories:

    Corn 'n' Chicken Bake


    Source of Recipe


    mrfood

    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



    1. Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray.

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

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

    4. 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.

    Options: The condensed cream soup of your choice can be used in place of the cream of celery soup.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â