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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, more
posted by
on 10/10/2007
10 min
40 min
6 servings
Magazine Acquisition

What You Need

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