4 C. Pepperidge Farm herb seasoned, cubed stuffing
6 boneless, skinless chicken breasts
Paprika
1 can (10 3/4 oz.) cream of mushroom soup
1/3 C. milk
1 Tbsp. chopped fresh parsley
Recipe
Mix stuffing, 1/2 C. 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. 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.
YIELD: 6 servings