Golden chicken bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (8.75-oz) whole kernel corn; drained |
| ¼ | cup | Shredded zucchini |
| ½ | cup | Kraft real mayonnaise |
| 2 | Chicken breasts; split | |
| 1 | cup | Buttery cracker crumbs |
| ½ | pounds | Velveeta pasteurized process cheese spread; cubed |
| ⅓ | cup | Kraft real mayonnaise |
| 3 | tablespoons | Milk |
| ¼ | cup | Shredded zucchini |
Directions
Combine vegetables and ¼ cup mayonnaise; mix lightly. Loosen skin of each breast to form pocket; fill with vegetable mixture, Close opening with wooden picks. Brush chicken with remaining mayonnaise; coat with crumbs.
Place in 13x9-inch baking dish, Bake at 350 degrees, 55 minutes or until tender.
Combine Velveeta cheese spread, mayonnaise and milk in saucepan; stir over low heat until cheese spread is melted. Stir in zucchini; serve over chicken. 4 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .