Chicken With Lemon Parsley Sauce

• 1 can cream of chicken soup, divided
• 1/2 c. milk, divided
• 4 skinless, boneless chicken breasts, quartered
• 1/2 c. flour
• 1 1/2 c. Pepperidge Farm herb seasoned stuffing, finely crushed or 1 pkg. cornbread Stove Top stuffing, finely crushed with the seasoning pkg. added
• 2 Tbsp. margarine, melted
• 1/2 tsp. lemon juice
• 1 tsp. fresh parsley or 1/2 tsp. dried parsley flakes

1. Heat oven to 400u0b0.
2. In small bowl, mix 1/3 cup soup and 1/4 cup milk.
3. Lightly coat chicken with flour.
4. Dip into soup mixture.
5. Coat with stuffing.
6. Place on baking sheet sprayed with Pam.
7. Drizzle with margarine.
8. Bake 20 minutes or until no longer pink.
9. In small pan, mix remaining soup, 1/4 cup milk, lemon juice and parsley.
10. Over medium heat, heat thoroughly.
11. Serve with chicken.
12. This goes well with either rice or potatoes!
13. It's very good!

cream of chicken soup, milk, skinless, flour, stuffing, margarine, lemon juice, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035906 (may not work)