3 boneless chicken breasts
1 box “savory herb” Stove-Top stuffing mix
1 (10 oz.) can cream of chicken soup
1/3 cup dairy sour cream
1 cup frozen yellow niblet corn, thawed
1/2 cup (1 stick) butter, divided
grated Parmesan cheese (for topping)
pinch of whole thyme
salt and pepper, to taste (optional)
non-stick cooking spray (Pam)
1/4 cup walnuts or almonds/pecans (Optional; I use walnuts)

Preheat oven 350°F to cook chicken breasts.

Season chicken breasts with salt/all-purpose seasoning and olive oil. Bake at 350°F for 20 minutes.

Note: You are going to cook them again in casserole, so if undercooked, it's OK.

Prepare one box of savory herb flavored Stove-Top stuffing-according to directions. Use 4-6 tablespoons of butter. Set aside.

In a bowl combine diced chicken (bite sizes), cream of chicken soup and sour cream. And yellow niblet corn. Add 2 tablespoons butter. Mix well.

Spray a casserole baking dish with non-stick cooking spray (Pam). Add chicken and soup mixture to casserole dish. Top loosely with the stove-top dressing, fluffed with a fork. Lightly top with fresh grated Parmesan cheese (I like grating my own).

Season with a little thyme and salt on top. Increase oven temperature to 400°F. Bake at 400°F for 20 minutes or until bubbling.

Note: Watch top so it doesn't burn. If top browns too quickly, use tinted foil to cover loosely.

Top with chopped walnuts after baking. Serve with cranberry sauce, if desired.

Submitted by: Jennifer Anne Taylor