Cornbread-Chicken Bake

Name: Cornbread-Chicken Bake
Ingredients: 1 cup hot water; 1 pkg. (120 g) Stove Top Cornbread Stuffing Mix; 6 small boneless skinless chicken breasts (1-1/2 lb./675 g); 1 pkg. (500 g) frozen stir-fry vegetables, thawed; 1 can (10 fl oz/284 mL) condensed cream of chicken soup; 1 cup frozen corn

6 ingredients

7 steps

Ingredients

1 cup hot water
1 pkg. (120 g) Stove Top Cornbread Stuffing Mix
6 small boneless skinless chicken breasts (1-1/2 lb./675 g)
1 pkg. (500 g) frozen stir-fry vegetables, thawed
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1 cup frozen corn

Directions

1

Heat oven to 425F.
2

Add hot water to stuffing mix; stir just until moistened.
3

Place chicken in 13x9-inch baking dish sprayed with cooking spray; top with stir-fry vegetables.
4

Mix soup and corn until blended; spoon over vegetable layer in baking dish.
5

Cover with stuffing.
6

Bake 30 min.
7

or until chicken is done (165 degrees F).