This is a popular weeknight dinner around here.
¼ cup margarine
¼ cup flour
3-1/2 cups nondairy creamer
2 (15-ounce) cans corn, drained
2 tablespoon sugar
8 boneless, skinless chicken breasts
½ cup (1 stick) margarine, melted
2 cups stuffing mix
Preheat oven to 350 degrees. Lightly grease 2 9 x 13-inch pans. In a medium saucepan, melt margarine over medium heat. Whisk in flour. Gradually add creamer, stirring constantly. Cook until thickened, about 2 minutes. Stir in corn and sugar and remove from heat. Cool slightly. Beat eggs and add to mixture, stirring well. Pour half of mixture into each of the prepared pans. Dip each chicken breast in the melted margarine and then coat with stuffing mix. Place chicken on top of corn mixture in pans. Sprinkle any remaining stuffing mix over the top. Bake, uncovered, for about 1 hour.