Corn Stuffing


1 can (10 3/4 oz.) Campbell’s Golden Corn Soup

1/4 c. each finely chopped celery and onion

1 1/2 c. Pepperidge Farm Herb

Seasoned or Cubed Stuffing

4 skinless, boneless chicken breast halves

1 tbsp. packed brown sugar

1 tbsp. margarine, melted

1 tsp. spicy mustard



Combine soup, celery, onion and stuffing. In 9 inch greased pie plate spoon stuffing mixture. Arrange chicken over stuffing mixture, press lightly into stuffing. Combine sugar, margarine and mustard; spread lightly over chicken. Bake at 400 degrees 25 minutes or until chicken is no longer pink. Servings 4.


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