![looking down at a plate of chicken and stuffing bake, with a side of broccoli.](https://cdn.statically.io/img/www.allrecipes.com/thmb/W8P35hTQdX-KsOhg2YITL3mpNGk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/151656-Chicken--Stuffing-Bake-DDMFS-4x3-11610-2e8b607be60c44daae600d1aeebd2bc2.jpg)
Ingredients
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1 ¼ cups boiling water
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4 tablespoons butter or margarine
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4 cups Pepperidge Farm® Herb Seasoned Stuffing
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6 skinless, boneless chicken breasts
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½ teaspoon paprika, or to taste
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1 (10.5 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
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⅓ cup milk
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1 tablespoon chopped fresh parsley
Directions
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Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
Dotdash Meredith Food Studios
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Stir together boiling water and butter in a medium bowl until butter is melted. Add stuffing; mix gently until combined.
Dotdash Meredith Food Studios
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Spoon stuffing along the center of a 3-quart shallow baking dish. Arrange chicken around stuffing and sprinkle with paprika.
Dotdash Meredith Food Studios
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Mix together condensed soup, milk, and parsley in a small bowl; pour over chicken. Cover the dish.
Dotdash Meredith Food Studios
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Dotdash Meredith Food Studios