Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Campbell's Cream of Chicken -Seasoned Stuffing, finely
-Soup (10 3/4 oz) -crushed
1/2 c Milk 2 tb Margarine, melted
4 Skinless, boneless chicken 1 ts Chopped fresh parsley or
-breast halves -dried parlsey flakes (opt)
2 tb All-purpose flour 1/2 ts Lemon juice (opt)
1 1/2 c Pepperidge Farm Herb

Prep Time: 15 minutes. Cook Time: 20 minutes.

1. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.

2. On waxed paper, lightly coat chicken with flour; dip into soup
mixture. On another piece of waxed paper, coat chicken with stuffing.

3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at
400'F. 20 minutes or until chicken is no longer pink.

4. In 1-quart saucepan, combine remaining soup, 1/4 cup milk, parlsey
and lemon juice. Over low heat, heat through, stirring occasionally.

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