Yield: 4 servings
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1 can condensed golden corn soup
1/2 cup water
1 stalk celery, finely chopped
1 bag (8 ounces) Pepperridge Farm corn bread 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.

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

Bake for 30 minutes or until chicken is done.
Remove chicken.
Stir stuffing.

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