1 (10 3/4 oz.) can Campbell's New Golden Corn soup
1/4 c. finely chopped celery
1/4 c. finely chopped 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. butter, melted
1 tsp. spicy brown 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 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.