Tuesdays At The Table - Corny Chicken Bake

Happy Tuesday, everyone!  Can you believe it's February all ready?  The year is flying!  Be on the lookout at the end of the month for a special TATT theme week.  :-)

I admit it.  I'm a Taste of Home junkie.  The first time or two, I follow the recipe to a "T".  But I'm not much of a rule follower in the kitchen and find it hard to do the same thing twice.  Below is a recipe that is from the Winter 2010 magazine, and my adjustments in italics.

Corny Chicken Bake

3 cups crushed corn bread stuffing
1 can (14 3/4 oz) cream style corn
1/3 cup chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard
1 can chicken stock
zest and juice of an orange

I doubled this recipe.

In a large bowl, combine the stuffing, corn, onion, celery and chicken stock. Spoon into a greased 13 x 9 baking dish.  Top with chicken.

In a small bowl, combine the brown sugar, butter, mustard and orange zest & juice.  Spoon over the chicken.  Bake, uncovered at 400 degrees for 25-30 minutes.

What's cooking in your kitchen?