Cornbread-Chicken Bake

• 1 cup hot water
• 1 pkg. (120 g) Stove Top Cornbread Stuffing Mix
• 6 small boneless skinless chicken breasts (1-1/2 lb./675 g)
• 1 pkg. (500 g) frozen stir-fry vegetables, thawed
• 1 can (10 fl oz/284 mL) condensed cream of chicken soup
• 1 cup frozen corn

1. Heat oven to 425F.
2. Add hot water to stuffing mix; stir just until moistened.
3. Place chicken in 13x9-inch baking dish sprayed with cooking spray; top with stir-fry vegetables.
4. Mix soup and corn until blended; spoon over vegetable layer in baking dish.
5. Cover with stuffing.
6. Bake 30 min.
7. or until chicken is done (165 degrees F).

water, stuffing mix, chicken breasts, vegetables, condensed cream, frozen corn

Taken from www.kraftrecipes.com/recipes/cornbread-chicken-bake-190145.aspx (may not work)