1 can (10 3/4 oz.) Campbell's Golden Corn Soup
1/4 c. each finely chopped celery and onion
1 1/2 c. Pepperidge Farm Herb Seasoned or Cubed Stuffing
4 skinless, boneless chicken breast halves
1 tbsp. packed brown sugar
1 tbsp. butter, melted
1 tsp. spicy mustard

Combine soup, celery, onion and stuffing. In 9 inch greased pie plate spoon stuffing mixture. Arrange chicken over stuffing mixture, press lightly into stuffing.

Combine sugar, butter and mustard; spread lightly over chicken. Bake at 400 degrees 25 minutes or until chicken is no longer pink. Servings 4.