Baked Chicken Breasts With Cornbread Stuffing Recipe

Name: Baked Chicken Breasts With Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breast halves (1 1/2 lbs total); 1/4 teaspoon garlic powder; salt and pepper; 1 (8 ounce) package cornbread stuffing mix; 1 (8 ounce) can whole kernel corn, drained; 1 cup boiling water; 1/4 cup butter, melted; 1 (10 3/4 ounce) can cream of celery soup; 1/3 cup milk; 1 teaspoon chopped fresh parsley

Servings: persons

6 boneless skinless chicken breast halves (1 1/2 lbs total)
1/4 teaspoon garlic powder
salt and pepper
1 (8 ounce) package cornbread stuffing mix
1 (8 ounce) can whole kernel corn, drained
1 cup boiling water
1/4 cup butter, melted
1 (10 3/4 ounce) can cream of celery soup
1/3 cup milk
1 teaspoon chopped fresh parsley

1
Preheat oven to 375u00b0.
2
Spray a 9 x 13 baking dish with nonstick spray.
3
Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
4
In a large bowl, combine stuffing mix, corn, water and melted butter.
5
Mix well and spoon over the chicken.
6
Combine soup, milk and parsley and mix well.
7
Pour over the stuffing, cover and bake for 35 minutes.
8
Uncover and bake for 8 to 10 more minutes until stuffing is golden.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 boneless skinless chicken breast halves (1 1/2 lbs total), 1/4 teaspoon garlic powder, salt and pepper, 1 (8 ounce) package cornbread stuffing mix, and more.

Yes, Baked Chicken Breasts With Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Chicken Breasts With Cornbread Stuffing

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