1 (10 3/4 oz.) can Campbell's new golden corn soup
1/4 c. each finely chopped celery & onion
1 1/2 c. Pepperidge Farm herb seasoned or cubed herb seasoned stuffing
4 skinless, boneless chicken breast halves
1 tbsp. packed brown sugar
1 tbsp. melted butter
1 tbsp. spicy brown mustard

Combine soup, celery, onion and stuffing in 9" greased pie plate. Press chicken pieces lightly into stuffing. Combine sugar, butter and mustard. Spread evenly over chicken. Bake at 400 degrees for 25 minutes or until chicken is no longer pink. Garnish with fresh sage if desired. 4 servings.