Source: dLife

Creamy baked chicken with peas and a corn bread topping.

Servings

4 boneless skinless chicken breasts , rinse and pat dry
0.5 cup fresh chopped green onion , finely chopped
4 oz canned pimientos, sliced , diced
10.75 oz Soup, cream of chicken, 98%fat free, condensed, canned
0.25 cup Sour Cream, light
1 cup frozen green peas
1 cup Stuffing, corn bread, dry mix
1 cooking spray

1 Preheat the oven to 400 degrees. Spray a 9 inch glass pie pan with cooking spray.
2 Arrange the chicken in the pan. Sprinkle with green onion and pimiento.
3 Mix the soup and sour cream in a bowl then pour over the chicken.
4 Place the peas on the edges of the pan. Sprinkle the stuffing on top.
5 Bake for 30 minutes or until the middle of the chicken is no longer pink.

Try with 3/4 cup steamed green beans on the side.