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| GOLDEN CHICKEN BAKE | |
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1 (8-9 oz.) can whole kernel corn, drained 1/4 c. shredded zucchini 1/2 c. mayonnaise 4 boneless chicken breasts 1 c. Ritz cracker crumbs Combine corn, zucchini, and 1/4 cup of mayonnaise. Mix lightly. Loosen skin of each chicken breast to form a pocket; fill with vegetable mixture. Close opening with a toothpick. Brush chicken with remaining mayonnaise; coat with cracker crumbs. Place in 9x13 baking dish. Bake at 350 degrees for 55 minutes. SAUCE: 1/4 lb. cubed Velveeta 1/3 c. mayonnaise 3 tbsp. milk 1/4 c. zucchini Combine cheese, mayonnaise and milk in a saucepan. Stir over low heat until cheese is melted. Stir in zucchini. Serve over chicken. | |
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recipe reviews #192172
Shannin (Colorado) says:
This recipe used to be on the inside of Velveeta boxes. The only difference I have is that I use Miracle Whip and Cornflake Crumbs instead of the crackers. The Miracle Whip gives it a little sweeter flavor and the cornflake crumbs are very tasty as well!
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