1 can (10 3/4 oz) Campbells Golden Corn Soup
1/4 C finely chopped celery and onions
1 1/2 C Pepperidge Farm herbed season stuffing
4 skinless, boneless chicken breast halves
1 T packed brown sugar
1 T margarine melted
1 tsp. spicy brown mustard
Combine soup, celery, onion and stuffing in a 9″ greased pie plate.
Spoon stuffing mixture, arrange chicken over stuffing, press lightly into stuffing.
Combine brown sugar, margarine and mustard. Spread evenly over chicken.
Bake at 400 degrees for 25 minutes or until is no longer pink.
Garish with sage if desired.
Serves 4