Tuesday, January 4, 2011

Baked Chicken, Stuffing and Corn

4 servings

4 chicken breasts
1 box of Stove Top stuffing
1 ½ cup of hot water
1 can of mushroom soup
1 large carrot, diced
2 celery ribs, diced
½ yellow onion, diced
1-2 garlic cloves, minced
2 Tbsp fresh parsley, minced
1 can of corn
Sea Salt
Freshly cracked black pepper

Preheat oven to 350 degrees.

In a mixing bowl, add stuffing and mix with water. Set aside.

In a medium frying pan, sauté carrots, celery, onion, garlic and parsley until veggies are tender. Add veggies to bowl with stuffing; mix well.

In a casserole dish, lay chicken across bottom; season with salt and pepper. Cover with mushroom soup and top with stuffing. Cover with aluminum foil and bake for 40 minutes or until chicken is cooked all the way through. Bake uncover for the last 5 minutes to allow stuffing to get crispy.

Serve chicken and stuffing with a side of corn.

No comments:

Post a Comment