Post by Debbie on Jun 6, 2012 20:56:25 GMT -5
4 cups Herb Seasoned Stuffing
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Paprika
1 can 10 3/4 ounces Condensed Cream of Mushroom Soup
1/3 cup milk
1 tablespoon chopped fresh parsley or 1 teaspoon 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.
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Paprika
1 can 10 3/4 ounces Condensed Cream of Mushroom Soup
1/3 cup milk
1 tablespoon chopped fresh parsley or 1 teaspoon 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.