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Chicken Stuffing Casserole

I’m so tired of eating the same thing over and over and over…aren’t you? Maybe it’s because for the past 4 months I’ve been making the same thing. Well, that’s over now. And I’m dying to eat new and exciting recipes! This was SO good to me. I was even surprised with my 18 month old shoveled it in her mouth by the handful since she’s on a hunger strike now. The hubby even loved it even though he despises corn. It’s just a great balance of flavor and turned into an awesome, fast fall dinner.

4 boneless, skinless chicken breasts
1 red bell pepper, diced
1/2 onion, finely diced
2 cloves garlic, minced
11 oz frozen sweet corn (you can sub canned corn)
1 can cream of chicken soup
1 package cornbread stuffing

Make stuffing according to package directions. Season both sides of chicken with salt and pepper and lay chicken breast in the bottom of a baking pan. Saute pepper, onion and garlic in about 1 T olive oil till tender, about 3 minutes. Spread evenly over chicken. Mix corn and cream of chicken soup. Spread evenly over chicken and peppers. Top with prepared stuffing. Bake at 425 degrees for 15 minutes, then reduce heat to 375 for another 15-20 minutes until chicken is cooked through. Enjoy!!

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