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Corn 'n' Chicken Bake

(3 Votes)
SERVES
6
COOK TIME
8 Min

Cornbread stuffing is a traditional southern favorite side dish. With this easy recipe, you use cornbread stuffing mix as part of your main-dish baked chicken dinner. Mmm mmm!

What You'll Need:
  • 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 (6-ounce) package cornbread stuffing mix
  • 1 (8-3/4-ounce) can whole-kernel corn, drained
  • 1 cup boiling water
  • 1/4 cup (1/2 stick) butter, melted
  • 1 (10-3/4-ounce) can condensed cream of celery soup (see Options)
  • 1/3 cup milk
  • 1 tablespoon chopped fresh parsley
What To Do:
  1. Preheat oven to 375 degree F. Coat a 9" x 13" baking dish with cooking spray.
     
  2. Place chicken breast halves in a single layer in baking dish, and season with garlic powder, salt, and pepper.
     
  3. In a large bowl, combine stuffing mix, corn, water, and melted butter; mix well and spoon over chicken.
     
  4. In the same bowl, combine soup, milk, and parsley; mix well. Pour over stuffing then cover with aluminum foil and bake 35 minutes. Uncover and bake 8 to 10 more minutes, or until no pink remains in chicken and stuffing is golden.
Options

The condensed cream soup of your choice can be used in place of the cream of celery soup.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I had already decided I would use creamed corn rather than canned soup! Glad to hear it works. The whole recipe sounds like one that will be enjoyed by my husband and me. Thanks!

I used creamed corn and this turned out SO moist and delicious!

Rarely do I make something without "tweaking" it, but this is an exception. This is perfect as is. I wouldn't change a thing.

I have made this several times & everyone loves it.

Very good, everyone enjoyed it! quick and easy also.

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