2 cans Cream of Chicken soup (10.75 ounces each can)
2 tsp dried parsley
6 chicken breasts
2/3 cup milk
paprika to taste
Prepare stuffing as directed, set aside.
Place chicken in a 13x9" greased pan (I just use Pam to grease it). Mix together soup, parsley, and milk. Pour on top of chicken. Spread stuffing on top of soup mix and chicken. Cover with foil. Bake at 400 degrees for 20 minutes. Uncover and bake for 20-25 MORE minutes (until chicken is not pink). Sprinkle with paprika.
We love to serve it with baked potatoes and use the extra soup mix as a gravy to go on top.
Another thing I like to do is top each chicken breast with a slice of cheese (cheddar, swiss, provolone- they are all delicious!). Some people also said that they like to add sour cream to their soup mixture for an additional twist. 🙂