CORN 'N' CHICKEN BAKE
6 servings

6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (8 ounces) corn bread stuffing mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 can (10-3/4 ounces) condensed cream of celery soup (see Options)
1/3 cup milk
1 tablespoon chopped fresh parsley

Preheat the oven to 375 degrees. 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.

OPTIONS: The condensed cream soup of your choice can be used in place of the cream of celery soup.