Chicken, stuffing and mushroom sauce bake together for a hassle-free and hearty dinner. You just know this one's going to be good!
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 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.
Easy Substitution: Any variety of Pepperidge Farm® Stuffing will work in this recipe.
Easy Substitution: You can substitute Cream of Chicken Soup for the Cream of Mushroom.
Serving Suggestion: Serve with steamed sugar snap peas and a tossed green salad. For dessert serve sliced peaches with whipped topping and a sprinkle of cinnamon.