Tomato-Topped Chicken And Stuffing

• 1 (14 oz.) bag Pepperidge Farm herb seasoned cubed stuffing (about 8 c.)
• 1 Tbsp. margarine, melted
• 2 c. water
• 1 can Campbell's cream of chicken and broccoli soup
• 1/3 c. milk
• 6 skinless, boneless chicken breast halves
• 1 medium tomato, cut into 6 slices

1. Crush 1/2 cup stuffing.
2. In small bowl, combine crushed stuffing and margarine.
3. Set aside.
4. In 3-quart saucepan over high heat, heat water to boiling.
5. Remove from heat.
6. Add remaining stuffing; toss to mix well.
7. In small bowl, combine soup and milk. Spoon 1/3 cup soup mixture into 3-quart oblong baking dish.
8. Top with stuffing.
9. Arrange chicken on stuffing.
10. Spoon remaining soup mixture over chicken.
11. Top with tomato.
12. Sprinkle with reserved stuffing mixture.
13. Bake at 400u0b0 for 30 minutes or until chicken is no longer pink.
14. Makes 6 servings.

margarine, water, campbells cream, milk, skinless, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721859 (may not work)