GOLDEN CORN STUFFING BAKE
1 (10 3/4 oz.) can Campbell's New Golden Corn Soup
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing (dry)
4 Skinless, boneless chicken breast halves
1 tablespoon packed brown sugar
1 tablespoon margarine, melted
1 teaspoon spicy brown mustard
Preheat oven to 400 degrees F.
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 brown sugar, margarine and mustard; spread evenly over chicken.
Bake at 400 degrees F for 25 minutes or until chicken is no longer pink.
Garnish with fresh sage if desired.
Servings: 4
1 (10 3/4 oz.) can Campbell's New Golden Corn Soup
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing (dry)
4 Skinless, boneless chicken breast halves
1 tablespoon packed brown sugar
1 tablespoon margarine, melted
1 teaspoon spicy brown mustard
Preheat oven to 400 degrees F.
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 brown sugar, margarine and mustard; spread evenly over chicken.
Bake at 400 degrees F for 25 minutes or until chicken is no longer pink.
Garnish with fresh sage if desired.
Servings: 4
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