4 cups Pepperidge Farm Herb Seasoned Stuffing
6 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell’s Cream of Mushroom Soup
1/3 cup milk
1 Tbsp chopped fresh parsley
1 Tbsp margarine
Paprika
1. Mix stuffing, 1 cup boiling water and 1 Tbsp margarine.
Spoon stuffing across center of 3-qt shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.
2. Mix soup, milk and parsley. Pour over chicken.
3. Bake covered at 400° for 15 min.
Bake uncovered 15 min or until chicken is no longer pink.
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