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Corny Chicken Bake

Total Time

Prep: 15 min. Bake: 25 min.

Makes

4 servings

Glazed chicken breasts are baked with corn bread stuffing mix that’s jazzed up with creamed corn, onion and celery. ”My mother gave me this quick and delicious recipe after she received it from a friend,” says Barbara Ramstack of Fond du Lac, Wisconsin. TIP: “The glaze recipe can be doubled for those who like a tangy taste,” Barbara notes.
Corny Chicken Bake Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken.
  2. 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°.

Can you freeze Corny Chicken Bake?

Cover unbaked casserole and freeze for up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a meat thermometer reads 170°.

Nutrition Facts

1 each: 535 calories, 16g fat (8g saturated fat), 93mg cholesterol, 1073mg sodium, 67g carbohydrate (19g sugars, 4g fiber), 29g protein.

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