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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The condensed cream soup of your choice can be used in place of the cream of celery soup. Ingredients:
1 1/2 lbs boneless skinless chicken breast halves |
1/4 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (8 ounce) package cornbread stuffing mix |
1 (8 3/4 ounce) can whole kernel corn, drained |
1 cup boiling water |
1/4 cup butter, melted |
1 (10 3/4 ounce) can condensed cream of celery soup |
1/3 cup milk |
1 tablespoon chopped fresh parsley |
Directions:
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.
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