Chicken And Stuffing Bake

• 1 can (10 3/4 oz.) Campbell's condensed golden corn soup
• 1/2 c. water
• 1 stalk celery, finely chopped
• 1 medium onion, finely chopped
• 1 bag (8 oz.) Pepperidge Farm corn bread stuffing
• 4 skinless, boneless chicken breast halves
• 1 Tbsp. margarine or butter, melted
• 1 Tbsp. packed brown sugar
• 1 Tbsp. spicy brown mustard

1. Mix soup, water, celery, onion and stuffing.
2. Spoon into greased 10-inch pie plate.
3. Place chicken on stuffing mixture. Mix margarine, sugar and mustard.
4. Spread over chicken.
5. Bake at 400u0b0 for 30 minutes or until chicken is done.
6. Remove chicken. Stir stuffing. If desired, garnish with chopped fresh parsley. Serves 4.
7. Preparation time: 10 minutes; cook time:
8. 30 minutes.

campbells condensed golden corn soup, water, celery, onion, corn bread stuffing, skinless, margarine, brown sugar, brown mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769634 (may not work)