Chicken Polenta Bake

• 1 lb prepared polenta
• 3 -4 pieces boneless skinless chicken breasts
• 1 (10 ounce) can cream of chicken soup (you can used the 98% fat free version, I used regular)
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can whole kernel corn
• 5 -6 ounces canned mushrooms (optional)
• 1/2 cup half-and-half
• shredded four-cheese Mexican blend cheese
• poultry seasoning (to taste)
• garlic powder (to taste)
• 1 dash salt
• 1 dash pepper
• 1 dash paprika

1. Preheat oven to 350 degrees.
2. Slice polenta into 1/2 inch thick slices and line the bottom of your casserole dish/pyrex dish with the slices. Set aside.
3. Cut excess fat off of the chicken and coat with chicken seasoning.
4. Place the chicken on top of the polenta slices.
5. Pour the canned corn over the chicken and spread evenly in the dish.
6. Add mushrooms or other veggies (broccoli florets or peas may be interesting) and spread evenly.
7. Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can. Mix and pour over the chicken, add the half and half.
8. Add some garlic powder on top of the mixture, as well as the salt & pepper and paprika for some color and a little bit of kick.
9. Put the dish in the oven and set your timer for 45 minutes.
10. Once the 45 minutes has elapsed, pull the dish out of the oven (be careful, it's hot and liquidy).
11. Grab several handfuls of cheese and sprinkle over the chicken.
12. Return the dish to the oven for another 15 minutes or until the cheese is melted.

polenta, cream of chicken soup, cream of mushroom soup, whole kernel corn, mushrooms, fourcheese, poultry seasoning, garlic, salt, pepper, paprika

Taken from www.food.com/recipe/chicken-polenta-bake-269076 (may not work)