I found this recipe on a Pepperidge Farm Herb Seasoned Stuffing bag and thought it sounded too good to pass up. I modified it a little bit because I didn't have any Cream of Mushroom soup - I used Cream of Chicken instead. It was so tasty - my son even said it was "perfect!" and he's a picky eater when it comes to chicken!

1 and 1/4 cups boiling water
4 Tbsp margarine, melted
4 cups Pepperidge Farm Herb Seasoned Stuffing
Paprika
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
(original recipe calls for Cream of Mushroom)
1/3 cup milk
1 Tbsp chopped Fresh Parsley

1. Mix boiling water and melted margarine. Add stuffing. Mix lightly.

2. Spoon stuffing across center of 3-qt shallow baking dish. Arrange chicken on each side of stuffing. Sprinkle paprika over chicken.

3. Mix soup, milk and parsley. Pour over chicken.

4. Cover and bake at 400 degrees F for 30 minutes or until chicken is done.

Serves 4-6

(2)