1 pkg. boneless chicken breasts
1 bag Pepperidge Farm stuffing
1 can cream of chicken soup, diluted with 1/4 c. milk
1 1/2 c. grated Parmesan cheese

Wash and dry chicken breasts and set aside. Prepare stuffing according to package directions. Place prepared stuffing in small baking dish. Place chicken over stuffing. Pour diluted soup over chicken to cover all pieces. Pour Parmesan cheese over chicken. Bake at 375 degrees for 1 hour until dish is brown, crispy and bubbling.