1 1/4 cups boiling water
4 tbsp butter or margarine, melted
4 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
4 to 6 boneless chicken breast halves
Paprika
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/3 cup milk
1 tbsp chopped fresh parsley or 1 tsp dried parsley flakes


Mix water and butter. Add stuffing. Mix lightly.

Spoon stuffing along center of 3-qt. shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.

Mix soup, milk and parsley. Pour over chicken. Cover.

Bake at 400 F for 30 minutes or until done.

Makes 4 to 6 servings

This recipe created by Campbell's.