Ingredients:
1 1/2 lbs boneless skinless chicken breast halves ( 6)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 ounce) packages cornbread stuffing mix
1 (8 3/4 ounce) cans whole kernel corn, drained
1 cup boiling water
1/4 cup butter, melted
1 (10 3/4 ounce) cans condensed cream of celery soup
1/3 cup milk
1 tablespoon chopped fresh parsley
Directions:
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, and 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, 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.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.