Yield: 4 servings

Preparation time: 10 minutes
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1 can golden corn soup
1/2 cup water
1 stalk celery, finely chopped
1 medium onion, finely chopped
1 bag (8 ounces) Pepperidge Farm cornbread stuffing
4 skinless, boneless chicken breasts, halved
1 tablespoon margarine, melted
1 tablespoon brown sugar, packed
1 tablespoon spicy brown mustard

Cooking time: 30 minutes
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Preheat oven to 400 degrees.

Grease 10 inch pie pan.
Mix lightly soup, water, celery, onion and stuffing.
Spoon into pie pan.
Place chicken on stuffing mixture.
Mix margarine, brown sugar and mustard.
Spread over chicken.

Bake for 30 minutes or until chicken is done.
Remove chicken.
Stir stuffing.
If desired, garnish with chopped fresh parsley.

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