Chicken corn bake
 

Home
Up
Sweet potato salad
Coquilles St Jacques
Mexican taco salad
Sausage bfast casserole
Chicken 'n biscuits
Onion apple saus bake
Pork/corn stuffing bake
Chicken corn bake
Pasta Sauce
Lemony ham slice
Crab stuffed artichokes
Bar-b-que trout
Spring chicken
Sauerbraten meatballs
Sweet'n sour meatballs
Marinate beef kabobs
Barbecups
Meat loaf
Pigs in a blanket
Basic beef mix
Spruched up meatloaf
Acorn squash rustica
Honey pecan chicken
Vegetable strudel
Corn beef brisket
Stuffed zucchini
Beef medley
Swiss steak w/tomato
Hocks'n kraut w/apple
Ham steak
Meaty turnovers
Company pork chops
Cranberry stuffing
Crown roast of pork

                          

GOLDEN CORN STUFFING BAKE – CHICKEN

1 ½ can Cream Corn         4 skinless, boneless

¼ cup each finely                 chicken breast halves

   chopped onion               1 Tbsp. Packed brown

   and celery                         sugar

1 ½ cups Herb                  1 Tbsp. Margarine, melted

   Seasoned Stuffing          1 tsp. Spicy brown

                                          Mustard

1.     Combine corn, celery, onion & stuffing in 9” greased pie plate.  Spoon stuffing mixture.  Arrange chicken over stuffing mixture.  Press lightly into stuffing.

2.     Combine sugar, margarine and mustard, spread evenly over chicken.

3.     Bake at 400 F 25 min. or until chicken is no longer pink.  Garnish with fresh sage if desired. 4 servings.