• 4 C. Pepperidge Farm® Herb Seasoned Stuffing
• 6 skinless, boneless chicken breast half (about 1 1/2 lb.)
• Paprika
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/3 C. milk
• 1 Tbs. chopped fresh parsley or 1 tsp. dried parsley flakes

Heat the oven to 400°F. Prepare the stuffing according to the package directions. Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika. Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish. Bake for 30 minutes or until the chicken is cooked through.

Serving Suggestion: Serve with steamed sugar snap peas and a tossed green salad (Iceberg and Romaine).

For dessert serve sliced peaches with whipped topping and a sprinkle of cinnamon.

RECIPE TIPS: any variety of Pepperidge Farm® Stuffing will work in this recipe.