(by Shirley McNevich)
4 cups Pepperidge Farm cubed country style stuffing
6 skinless, boneless chicken breasts (halved)
paprika
1 - 10.75oz. can Campbell's cream of mushroom soup
1/3 cup milk
2 TBSP chopped fresh parsley
1/2 cup boiling water
1 TBSP melted Parkay margarine
In a bowl, mix stuffing, boiling water, and melted margarine. Use a 3 qt. baking dish, spray it with Pam. Spoon the stuffing mixture in the center of the baking dish. Place the chicken halves around the sides of the stuffing. Sprinkle the chicken with paprika. In a small bowl, stir together the soup, milk and parsley. Pour the soup mixture over the top of the chicken. Bake (covered) at 400 degrees for 30 minutes. Remove from oven, remove cover, and bake another 15 minutes or until chicken is done.
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