Corny Chicken Bake
Total TimePrep: 15 min. Bake: 25 min.
- 3 cups crushed corn bread stuffing
- 1 can (14-3/4 ounces) cream-style corn
- 1/3 cup finely chopped onion
- 1 celery rib, chopped
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
- 3 tablespoons spicy brown mustard
- In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken.
- In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts1 each: 535 calories, 16g fat (8g saturated fat), 93mg cholesterol, 1073mg sodium, 67g carbohydrate (19g sugars, 4g fiber), 29g protein.
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Jul 15, 2017
Way too sweet with canned cream corn! Chicken came out tender but needed 35-40 min. rather than 25-30 min.. If I try again, I will make the stuffing separately substituting canned or fresh corn and chicken broth for the creamed corn.
Feb 13, 2014
Definitely will be a weekly meal! Didn't add or change anything and it was excellent!
Feb 11, 2014
I gave this recipe five stars because it's so quick & easy without sacrifice for taste! This works quite well for me on busy week nights and still allows us to enjoy a nice walk with the dogs while it's cooking! I did add about a Tbsp of garlic & herb spice to the dressing. Other than that, no other changes. What a perfect quickie! Thanks so much!
Jan 11, 2014
Making this for Sunday dinner. Sounds delicious!
Jan 17, 2013
love this recipe! not like anything I have had before! easy too.
Nov 16, 2011
My husband loved this, I thought it was good. I thought maybe too sweet but my hubby loved it that way!
Jul 27, 2011
Really good and soooo easy to make.
Aug 10, 2010
I agree with MargotMary; I'm tired of "healthy cooking" people getting on my nerves. If one doesn't have anything nice to write, don't write anything at all! My family loved this recipe, and I love this recipe! I will cook this for dinner again and again! Thank you Taste Of Home for all of your comfort recipes and old fashioned recipes that a lot of us were raised on; and we are not suffering from illnesses and/or obesity from home cooked comfort meals. Thank you Taste Of Home for the many other awesome recipes I have cooked and cook from your site and from your cook books/magazine! And according to our family physician? My family is perfectly healthy, growing, and very happy. And all you health people? Taste Of Home has Health cookbooks for you and also Taste Of Home has Health magazines...you should read those.
Aug 9, 2010
I haven't made this yet, but I will next week and I'll rate it with the stars. I am a big fan of corn and chicken served together, so I'm looking forward to making this.I agree that "everything in moderation" is the best approach to cooking. Are you going to prepare this recipe five nights per week, or perhaps once a month? Most likely the latter, even if you love it.If anyone thinks that Splenda is a "healthier" substitution for sugar, you might want to do a bit of research and learn about the amount of clorine that is in it.
Aug 9, 2010
MargoMary, I so very much agree with you. This is a very good and easy chicken, with all the fat included. no need to have the TOH makeover, if you are so fat you need to preach all of us about the fat, maybe you need to reasses the low fat low sodium you diets you are following, me and my family never watch that stuff and all are very trim, as my mom always says, everything in moderation, and you will be just fine! I will make this recipe again and again.