Categories: Entree

Ingredients

• 1 can cream of chicken soup
• 1/2 cup milk
• 4 chicken breasts, halved
• 2 tablespoons flour
• 1 1/2 cups Pepperidge Farm stuffing mix, finely crushed
• 2 tablespoons melted butter
• 1 teaspoon parsley
• 1/2 teaspoon lemon juice

Directions

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

2. On waxed paper, coat chicken with flour

3. Dip into soup mixture

4. Coat with stuffing

5. Arrange chicken on baking dish

6. Drizzle with melted butter

7. Bake at 400 for about 20 minutes

8. In saucepan, combine remaining soup, milk, parsley and lemon juice.

9. Heat through and pour over chicken

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