CHICKEN BAKE WITH CORN AND STUFFING

INGREDIENTS:

1/3 Cup Margarine (melted, divided use)
16oz Can Whole Kernel Corn (undrained).
6oz Packet Stuffing Mix.
2-3 Lbs *Chicken (cut-up, skin optional).
3/4 Tsp Savory or Marjoram (dried - crushed).
1/2 Tsp Thyme (dried - crushed).
1/2 Tsp Paprika.
1/4 Tsp Nutmeg.
Salt and Pepper to taste.
Non-stick Spray as needed.

* Legs with Thighs are best.

INSTRUCTIONS:

Pre-heat Oven to 350†

In a mixing bowl combine: 1/4 cup of the melted margarine, with the corn and it's liquid.

Then stir in the stuffing mix, discard seasoning packets if any, blending thoroughly.
(the stuffing mixture will appear to be quite dry, don't worry, as the chicken bakes the juices will seep down, adding enough moisture to the dish).

Spread the corn and stuffing mixture into a 9 x 13 x 2 inch baking dish, patting it down lightly.

Arrange the chicken pieces on top of the mixture.

Drizzle the remaining melted margarine over the chicken.

Sprinkle with savory (or marjoram) thyme, paprika and nutmeg then salt and pepper to taste.

Cover tightly with aluminum foil and place in pre-heated oven.

Bake at 350† for 35 - 45 minutes or until almost cooked through.

Remove foil, and bake uncovered for 20-25 minutes more or until chicken is tender and the juices run clear when meat is pierced with a fork.

From "Sneaky Pete's "Palate Pleasing Dietary Disasters" Collection

ENJOY! j