Chicken and Stuffing Casserole in One Dish

Ingredients List

• 1 ¼ cups boiling water

• 4 tablespoons butter or margarine

• 4 cups Pepperidge Farm® Herb Seasoned Stuffing

• 6 skinless, boneless chicken breasts

• ½ teaspoon paprika, or to taste

• 1 (10.5 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

• ⅓ cup milk

• 1 tablespoon chopped fresh parsley

Instructions

Preheat the oven to 400°F (200°C) and gather all your ingredients.

In a medium bowl, mix together boiling water and butter until the butter melts. Stir in the stuffing and combine gently.

Spoon the stuffing down the center of a 3-quart shallow baking dish. Arrange the chicken pieces around the stuffing and dust with paprika.

In a small bowl, combine condensed soup, milk, and parsley; pour this mixture over the chicken. Cover the baking dish.

Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through with no pink in the center and the juices run clear. The internal temperature should reach at least 165°F (74°C) when checked with an instant-read thermometer.