4-6 chicken breasts, skinned
1 can cream of mushroom soup, diluted with 1/4 cup milk
1 pkg. herb stuffing mix
1 tbsp. chopped onion
1 tsp. parsley flakes
1/2 to 1 c. sour cream

Dip each chicken breast into soup. Coat well and press into herb stuffing mix to which you have added chopped onion and parsley flakes. Place coated chicken in shallow greased baking dish. Bake at 350 degrees for 1 hour. Serve with sauce made by heating together equal parts of remaining soup and sour cream. Heat but do not boil. Spoon sauce over chicken breasts and serve.