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This main dish chicken entree is simple enough for at-home suppers, yet so delicious that it can be served for company. The creamy sauce served over crunchy baked chicken breasts is the perfect combination. I like to pass the sauce in a small attractive bowl or gravy moat with a ladle. l can cream of chicken soup 1/2 cup milk 4 skinless, boneless chicken breast halves 2 tablespoons all-purpose flour 1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, finely crushed 2 tablespoons butter, melted 1 teaspoon chopped fresh parsley, or dried parsley flakes 1/2 teaspoon lemon juice 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. In baking dish, arrange chicken. Drizzle with melted butter. Bake at 400 for 20 - 30 minutes, or until chicken is no longer pink and is nicely browned. In small saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice. Over low heat, heat through, stirring occasionally. Questions? Comments? Click here to contact me!

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