Corn 'n' Chicken Bake

• 1 12 lbs boneless skinless chicken breast halves (6)
• 14 teaspoon garlic powder
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 (8 ounce) package cornbread stuffing mix
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 1 cup boiling water
• 14 cup butter, melted
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 13 cup milk
• 1 tablespoon chopped fresh parsley

1. Preheat the oven to 375F Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Place the chicken breast halves in a single layer in the baking dish, and season with the garlic powder, salt, and pepper.
3. In a large bowl, combine the stuffing mix, corn, water, and melted butter; mix well and spoon over the chicken.
4. In the same bowl, combine the soup, milk, and parsley; mix well.
5. Pour over the stuffing, then cover with aluminum foil and bake for 35 minutes.
6. Uncover and bake for 8 to 10 more minutes, or until no pink remains in the chicken and the stuffing is golden.

chicken, garlic, salt, black pepper, cornbread stuffing mix, whole kernel corn, boiling water, butter, condensed cream, milk, parsley

Taken from www.food.com/recipe/corn-n-chicken-bake-161670 (may not work)