KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Corn & Bell Pepper Chicken Bake

photo by:kraft
i salt n peppered the chicken, seered it on both sides then baked in the oven til done, then cut the chicken in bite size peices. sauted the onion, red and yellow peppers,a...read more
posted by
mariajacob
on 10/10/2007
time
prep:
10 min
total:
40 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1-2/3
cups  hot water
1
pkg.  (6 oz.) STOVE TOP Cornbread Stuffing Mix
6
small  boneless skinless chicken breasts (1-1/2 lb.)
1
pkg.  (16 oz.) frozen stir-fry vegetables (peppers and onion blend), thawed
1
can  (10-3/4 oz.) condensed cream of chicken soup
1
pkg.  (10 oz.) frozen corn, thawed, drained

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.

Kraft Kitchens Tips

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.
Storage Know-How
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.
K:43395v16 :76214
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email