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.