1 can (14-3/4 oz.) cream style corn
1/3 cup finely chopped onion
1 celery rib, diced
4 boneless skinless chicken breast halves (4 oz. each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tbsp. spicy brown or horseradish mustard
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| CORNY CHICKEN BAKE | |
| Yields about 4 servings | |
| 3 cups corn bread stuffing mix 1 can (14-3/4 oz.) cream style corn 1/3 cup finely chopped onion 1 celery rib, diced 4 boneless skinless chicken breast halves (4 oz. each) 1/4 cup packed brown sugar 1/4 cup butter, melted 3 tbsp. spicy brown or horseradish mustard |
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| In a large bowl, combine the stuffing mix, corn, onion and celery. Spoon into a greased 13 x 9 x 2-in. baking dish. Top with chicken. Combine the brown sugar, butter and mustard; drizzle over chicken. Bake, uncovered, at 400 for 25-30 minutes or until chicken juices run clear. | |