Print Recipe

Golden Corn and Chicken Stuffing Bake


  • 1 (10 3/4 ounce) can Campbell's Golden Corn Soup
  • 1/4 cup each finely chopped celery and onion
  • 1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Stuffing
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon spicy mustard


  1. Combine soup, celery, onion and stuffing.
  2. Spoon stuffing mixture into a 9-inch greased pie plate.
  3. Arrange chicken over stuffing mixture, pressing lightly into stuffing.
  4. Combine sugar, butter and mustard; spread lightly over chicken.
  5. Bake at 400 degrees F for 25 minutes or until chicken is no longer pink.

Servings: 4

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