Corn 'n' Chicken Bake

Corn ‘n’ Chicken Bake

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

  1. Preheat the oven to 375°F. Coat a 9" x 13" baking dish with
    nonstick cooking spray.

  2. Place the chicken breast halves in a single layer in the baking
    dish; season with the garlic powder, salt, and pepper.

  3. In a large bowl, combine the stuffing mix, corn, water, and melted
    butter; mix well and spoon over the chicken.

  4. In the same bowl, combine the soup, milk, and parsley; mix well.
    Pour over the stuffing mixture then cover with aluminum foil.

  5. Bake for 35 minutes then uncover and bake for 8 to 10 more
    minutes, or until no pink remains in the chicken and the stuffing is