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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 1 (10 3/4 oz.) can cream of chicken soup
- 1/2 c. milk
- 4 skinless, boneless chicken breasts
- 2 Tbsp. all-purpose flour
- 1 1/2 c. poultry stuffing mix
- 2 Tbsp. butter or margarine, melted
- 1 tsp. fresh parsley, chopped or dried parsley flakes (optional)
- 1/2 tsp. lemon juice
Method
- In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
- Lightly coat chicken with flour; dip into soup mixture. Coat chicken with stuffing.
- Arrange chicken breasts on baking sheet.
- Drizzle with butter and bake at 400° for 20 minutes or until chicken is no longer pink.
