Ingredients
6
6 servings
- •1.25 cups boiling water
- •4 tablespoons butter or margarine
- •4 cups Pepperidge Farm® Herb Seasoned Stuffing
- •6 skinless, boneless chicken breasts
- •0.5 teaspoon paprika, or to taste
- •1 (10.5 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
- •0.33333334326744 cup milk
- •1 tablespoon chopped fresh parsley
Instructions
- Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
- Stir together boiling water and butter in a medium bowl until butter is melted. Add stuffing; mix gently until combined.
- Spoon stuffing along the center of a 3-quart shallow baking dish. Arrange chicken around stuffing and sprinkle with paprika.
- Mix together condensed soup, milk, and parsley in a small bowl; pour over chicken. Cover the dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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