Ingredients for Baked Chicken Breasts With Cornbread Stuffing
- 4 boneless, skinless chicken breasts (1 1/2 lbs total)
- 1 teaspoon garlic powder
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 (6 ounce) box cornbread stuffing mix
- 1 cup frozen corn
- 1 cup water
- 1/4 cup melted butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley
- nonstick cooking spray
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How to Make Baked Chicken Breasts With Cornbread Stuffing
- Preheat oven to 375°F (190°C).
- Spray a 9x13 inch baking dish with nonstick cooking spray.
- Season 4 boneless, skinless chicken breasts (about 1.5 lbs total) generously with 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Arrange in a single layer in the prepared baking dish.
- In a large bowl, combine 1 box (6 oz) cornbread stuffing mix, 1 cup frozen corn, 1 cup water, and 1/4 cup melted butter. Mix well.
- Spoon the cornbread stuffing evenly over the chicken breasts.
- In a small bowl, whisk together 1 can (10.75 oz) condensed cream of mushroom soup, 1/2 cup milk, and 2 tbsp chopped fresh parsley.
- Pour the soup mixture evenly over the stuffing.
- Cover the baking dish with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 8-10 minutes, or until the stuffing is golden brown and the chicken is cooked through (internal temperature reaches 165°F).
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
13g
Fat
32g
Carbs
13g