Creamy Baked Chicken With Crunchy Cornbread Topping

• 4 (4 ounce) boneless skinless chicken breasts, rinsed and patted dry
• 12 cup finely chopped green onion
• 1 (4 ounce) container diced pimentos
• 1 (10 3/4 ounce) can fat-free cream of chicken soup
• 14 cup light sour cream
• 1 cup frozen green pea, thawed
• 2 ounces cornbread stuffing mix (1 cup)

1. Preheat oven to 400 degrees.
2. Coat a deep, 9-inch glass pie pan with cooking spray and arrange chicken in bottom of pan.
3. Top with green onion & pimiento.
4. Combine soup and sour cream in a small bowl and spoon evenly over chicken.
5. Arrange peas around outer edges of pan and sprinkle stuffing evenly over all.
6. Bake uncovered 30 minutes or until chicken is no longer pink in center.

chicken breasts, green onion, pimentos, cream of chicken soup, light sour cream, frozen green pea, stuffing mix

Taken from www.food.com/recipe/creamy-baked-chicken-with-crunchy-cornbread-topping-87670 (may not work)