Ingredients
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1/4 teaspoon garlic powder
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salt and pepper
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1 (8 ounce) package cornbread stuffing mix
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1 (8 ounce) can whole kernel corn, drained
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1 cup boiling water
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1/4 cup butter, melted
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1 (10 3/4 ounce) can cream of celery soup
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1/3 cup milk
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1 teaspoon chopped fresh parsley
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6 boneless skinless chicken breast halves (1 1/2 lbs total)
Instructions
- Preheat oven to 375°.
- 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.