Name: Golden Chicken Bake
Ingredients: 1 cn (8.75-oz) whole kernel corn; drained; 1/4 c Shredded zucchini; 1/2 c Kraft real mayonnaise; 2 Chicken breasts; split; 1 c Buttery cracker crumbs; 1/2 lb Velveeta pasteurized process cheese spread; cubed; 1/3 c Kraft real mayonnaise; 3 tb Milk; 1/4 c Shredded zucchini

Interior decorators tell us that the items on a coffee table reveal the personality of the family. With this thought in mind, in our home my wife and I have open Bibles on our coffee tables in the living and family rooms so that all visitors will know that the Word of God shapes the personality of our home. Remembering that children become readers by picking up books around the house and seeing their parents reading, we also keep Christian books we are reading next to the Bible on the coffee table.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry	4	Servings

INGREDIENTS

1	cn	(8.75-oz) whole kernel corn; drained
1/4	c	Shredded zucchini
1/2	c	Kraft real mayonnaise
2		Chicken breasts; split
1	c	Buttery cracker crumbs
1/2	lb	Velveeta pasteurized process cheese spread; cubed
1/3	c	Kraft real mayonnaise
3	tb	Milk
1/4	c	Shredded zucchini

INSTRUCTIONS

Combine vegetables and 1/4 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, http://www.erols.com/hosey.

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“Faith without works is empty – and vica versa.”