1 can cream of chicken soup, divided
1/2 c. milk, divided
4 skinless, boneless chicken breast halves
2 tbsp. flour
1 1/2 c. Pepperidge Farm herb seasoned stuffing, finely crushed
2 tbsp. butter, melted
1/2 tsp. lemon juice
1 tsp. chopped fresh parsley or 1/4 tsp. dried parsley flakes

Heat oven to 400°F. In medium bowl, mix 1/3 c. soup and 1/4 c. milk. Lightly coat chicken with flour. Dip into soup mixture. Coat with stuffing. Place chicken on baking sheet. Drizzle with the melted butter.

Bake 20 minutes or until chicken is no longer pink. In small saucepan mix remaining soup, remaining milk, lemon juice and parsley. Over medium heat, heat through. Serve with chicken.

Serves 4.