Corn 'n' Chicken Bake
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
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.
