1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen corn, thawed, drained
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Let's Make It
Preheat oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
Place chicken in 13x9-inch baking dish. Cover with stir-fry vegetables. Mix soup and corn; spoon evenly over chicken and vegetables. Top with the prepared stuffing.
Bake 30 min. or until chicken is cooked through.
Keeping it Safe
Thaw chicken in the refrigerator, allowing 5 hours for each pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.
If you frequently use boneless skinless chicken breasts in recipes, package them in recipe-size portions, then wrap tightly and store in the freezer until ready to use. This will allow you to remove and thaw only the amount of chicken that you need.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.