Baked Chicken Breasts With Cornbread Stuffing Recipe

Ingredients for Baked Chicken Breasts With Cornbread Stuffing

• Boneless Skinless Chicken Breast Halves
• 1 teaspoon garlic powder
• Salt And Pepper
• Cornbread Stuffing Mix
• Whole Kernel Corn
• Boiling Water
• Butter
• Cream Of Celery Soup
• 1/2 cup milk
• Fresh Parsley

How to Make Baked Chicken Breasts With Cornbread Stuffing

1. Preheat oven to 375°F (190°C).
2. Spray a 9x13 inch baking dish with nonstick cooking spray.
3. 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.
4. 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.
5. Spoon the cornbread stuffing evenly over the chicken breasts.
6. 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.
7. Pour the soup mixture evenly over the stuffing.
8. Cover the baking dish with foil and bake for 35 minutes.
9. 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).