1 can (10-3/4 oz) Campbell's Cream of Chicken Soup
1/2 cup milk
4 skinless, boneless chicken breast halves
2 Tbsp. all purpose flour
1-1/2 cups Pepperidge Farm herb seasoned stuffing, finely crushed
2 Tbsp. margarine, melted
1 tsp. chopped fresh parsley or dried parsley flakes (optional)
1/2 tsp. lemon juice (optional)
In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing.
On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400 20 minutes or until chicken is not longer pink.
In 1 quart saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice. Over low heat, heat through, stirring occasionally.
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