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| 1 Dose | Campbell's Cream of Chicken Soup (10 3/4 oz) |
| 1/2 Tasse | milk |
| 4 | Skinless, boneless chicken breast halves |
| 2 Esslöffel | all-purpose flour |
| 1 1/2 Tasse | Pepperidge Farm Herb Seasoned Stuffing, finely crushed |
| 2 Esslöffel | Margarine melted |
| 1 Teelöffel | Chopped fresh parsley or dried parsley flakes (opt) |
| 1/2 Teelöffel | Lemon juice (opt) |
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1. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
2. On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing.
3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400'F. 20 minutes or until chicken is no longer pink.
4. In 1-quart saucepan, combine remaining soup, 1/4 cup milk, parlsey and lemon juice. OVer low heat, heat through, stirring occasionally.
Serving suggestion: With sugar snap peas and carrots.
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