Quick Chicken And Stuffing

• 3 c. croutons
• 1 c. reduced sodium fat-free chicken broth
• 2 large carrots, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 small onion, finely chopped
• 1 tsp. dried marjoram leaves
• 1/2 tsp. dried thyme leaves
• 1 (10.5 oz.) can cream of mushroom soup
• 1/2 c. fat-free milk
• 1 tsp. dried parsley leaves
• 1/8 tsp. black pepper
• 6 (4 oz.) boneless, skinless chicken breast halves
• paprika

1. In a large bowl, combine croutons, broth, carrots, celery, onion and herbs. Spoon stuffing mixture down center of a 13 x 9-inch baking dish. Mix soup, milk, parsley and pepper in a medium bowl; spoon 1/2 the soup mixture on each side of stuffing. Place chicken breasts over soup, overlapping if necessary. Pour remaining soup mixture over chicken. Sprinkle with paprika. Bake covered for 20 minutes at 400u0b0; uncover and bake 10 minutes longer. Makes 6 servings.

croutons, chicken broth, carrots, celery, onion, marjoram leaves, thyme, cream of mushroom soup, milk, parsley, black pepper, chicken, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142440 (may not work)