November 10, 2011: Cornbread Stuffing and Chicken Bake Recipe

Here’s a quick and easy weeknight meal perfect for serving the family. It’s hearty and the juicy, tender chicken is sure to please even your finicky eaters. And because you can often find the ingredients for this dish on sale, it’s very economical, too.

Cornbread Stuffing and Chicken Bake

1 package cornbread stuffing mix (such as Stovetop)

1 T. butter

1 2/3 cup hot water

4 boneless, skinless chicken breasts

Garlic salt and black pepper

1 can corn, drained

1 can cream of chicken soup

Preheat oven to 400 degrees.

Stir together stuffing mix, butter and hot water with a fork; set aside.

Grease a casserole dish. Place the chicken breasts in a single layer in the bottom. Sprinkle with garlic salt and black pepper. Combine soup and corn. Spread over the top of the chicken breasts. Top with stuffing.

Bake for 45 or until juices from chicken breasts run clear.

Serves 4