Ingredients
1 package (6 ounces) corn bread stuffing mix1/2 cup all-purpose flour1 teaspoon salt1 teaspoon ground mustard4 boneless skinless chicken breast halves (6 ounces each)1 tablespoon canola oil1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2/3 cup chopped onion2/3 cup milk2 tablespoons crumbled cooked bacon2 cans (14-1/2 ounces each) cut green beans, drained1/2 cup shredded Monterey Jack cheese
Preparation
Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, cook chicken in oil for 2-3 minutes on each side or until golden brown.
In a large bowl, combine the soup, onion, milk and bacon; stir in green beans. Pour over chicken; top with stuffing. Cover and cook for 7 minutes.
Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted.
