1 (6 oz.) pkg. instant stuffing mix
1/2 c. each chopped carrot, celery, and onion
1 can cream of mushroom soup
1/3 c. milk
1 tsp. chopped parsley
6 skinless, boneless chicken breast halves
Paprika

Preheat oven to 400 degrees. Prepare stuffing according to directions. But add vegetables with seasoning packet. Combine soup, milk, and parsley. Set aside.

In a 2 to 3 quart shallow baking dish, arrange the stuffing across center. Spoon thin layer of soup mix in casserole on each side of stuffing. Arrange chicken over soup mix; over lap if necessary. Sprinkle with paprika. Pour remaining soup over chicken. Cover with foil and bake 15 minutes. Uncover, bake 10 minutes until fork-tender. Stir sauce before serving.