Ingredients:
6 boneless skinless chicken breast halves ( 1 1/2 lbs total)
1/4 teaspoon garlic powder
salt and pepper
1 (8 ounce) packages cornbread stuffing mix
1 (8 ounce) cans whole kernel corn, drained
1 cup boiling water
1/4 cup butter, melted
1 (10 3/4 ounce) cans cream of celery soup
1/3 cup milk
1 teaspoon chopped fresh parsley
Directions:
Preheat oven to 375F.
Spray a 9 x 13 baking dish with nonstick spray.
Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
In a large bowl, combine stuffing mix, corn, water and melted butter.
Mix well and spoon over the chicken.
Combine soup, milk and parsley and mix well.
Pour over the stuffing, cover and bake for 35 minutes.
Uncover and bake for 8 to 10 more minutes until stuffing is golden.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.