Prep 15 mins
Cook 45 mins
The condensed cream soup of your choice can be used in place of the cream of celery soup.
- 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) package cornbread stuffing mix
- 1 (8 3/4 ounce) can whole kernel corn, drained
- 1 cup boiling water
- 1⁄4 cup butter, melted
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 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, 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.
I made this one night last week. Not sure how hubby would like it (doesnt really like anything outside the 'norm'), used cream of chicken soup (didnt have celery). It was AWESOME! Hubby loved it, even my five-year old thought it was yummy! thank you!!