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CHICKEN & STUFFING BAKE

Source of Recipe

PEPPERIDGE FARM RECIPE


List of Ingredients

4 C. PEPPERIDGE FARM HERB SEASONED STUFFING
1 CAN (10 3/4 OZ.) CREAM OF MUSHROOM SOUP
6 SKINLESS, BONELESS CHICKEN BREAST HALVES
1/3 C. MILK
1 TBSP. CHOPPED FRESH PARSLEY
PAPRIKA



Recipe

1. MIX STUFFING, 1 C. BOILING WATER (FOR MORE MOIST STUFFING, INCREASE WATER BY 1-2 TBSP.) AND 1 TBSP. MARGARINE.

2. SPOON STUFFING ACROSS CENTER OF 3-QUART SHALLOW BAKING
DISH. PLACE CHICKEN ON EACH SIDE OF STUFFING. SPRINKLE
CHICKEN WITH PAPRIKA

3. MIX SOUP, MILK AND PARSLEY. POUR OVER CHICKEN.

4. BAKE UNCOVERED AT 400 DEGREES FOR 14 MINUTES.

5. BAKE UNCOVERED 15 MINUTES OR UNTIL CHICKEN IS NO LONGER
PINK.

SERVES 6.