Baked Chicken Breasts With Cornbread Stuffing

• 6 boneless skinless chicken breast halves (1 1/2 lbs total)
• 1/4 teaspoon garlic powder
• salt and pepper
• 1 (8 ounce) package cornbread stuffing mix
• 1 (8 ounce) can whole kernel corn, drained
• 1 cup boiling water
• 1/4 cup butter, melted
• 1 (10 3/4 ounce) can cream of celery soup
• 1/3 cup milk
• 1 teaspoon chopped fresh parsley

1. Preheat oven to 375u0b0.
2. Spray a 9 x 13 baking dish with nonstick spray.
3. Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
4. In a large bowl, combine stuffing mix, corn, water and melted butter.
5. Mix well and spoon over the chicken.
6. Combine soup, milk and parsley and mix well.
7. Pour over the stuffing, cover and bake for 35 minutes.
8. Uncover and bake for 8 to 10 more minutes until stuffing is golden.

chicken, garlic, salt, cornbread stuffing mix, whole kernel corn, boiling water, butter, cream of celery soup, milk, parsley

Taken from www.food.com/recipe/baked-chicken-breasts-with-cornbread-stuffing-84962 (may not work)