Golden Corn and Chicken Stuffing Bake 1 (10 3/4 ounce) can Campbell's Golden Corn Soup 1/4 cup each finely chopped celery and onion 1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing 4 skinless, boneless chicken breast halves 1 tablespoon firmly packed brown sugar 1 tablespoon butter or margarine, melted 1 teaspoon spicy mustard
Combine soup, celery, onion and stuffing.
Spoon stuffing mixture into a 9-inch greased pie plate. Arrange chicken over stuffing mixture, pressing lightly into stuffing.
Combine sugar, butter and mustard; spread lightly over chicken. Bake at 400 degrees F for 25 minutes or until chicken is no longer pink.
