Ingredients
- 6 chicken breast (skinless boneless halves)
- 4 cups pepperidge farm herb seasoned stuffing
- 1 cup boiling water
- 3/8 cup milk
- 1 tablespoon margarine
- 1 tablespoon parsley (chopped fresh)
- 1 package cream of mushroom soup
Mix stuffing, 1 cup boiling water and 1 tablespoon margarine. Spoon stuffing across center of 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk and parsley. Pour over chicken. Bake covered at 400 for 15 minutes. Bake uncovered 15 minutes or until chicken is no longer pink. *For more moist stuffing, increase water by 1 to 2 tablespoons.
