4 c. Pepperidge Farm herb seasoned stuffing
6 skinless, boneless chicken breast halves
paprika
1 (10 3/4 oz.) can Campbell's cream of mushroom soup
1/3 c. milk
1 tsp. chopped fresh parley

Mix stuffing, 1 cup boiling water and 1 tablespoon butter. Spoon stuffing across center of a 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk and parsley. Pour over chicken.

Bake covered at 400°F for 15 minutes.

Bake uncovered 15 more minutes or until chicken is no longer pink. (For moister stuffing, increase water by 1 to 2 tablespoons.)

Serves six.