Sour Cream Chicken Breasts Recipe

• 4 to 6 chicken breasts, skinned
• 1 can cream of mushroom soup, diluted with 1/4 c. lowfat milk
• 1 pkg. herb stuffing mix
• 1 tbsp. minced onion
• 1 teaspoon parsley flakes
• 1/2 to 1 c. lowfat sour cream

1. Dip each chicken breast into soup.
2. Coat well and press into herb stuffing mix to that you have added minced onion and parsley flakes.
3. Place coated chicken in shallow greased baking dish.
4. Bake at 350 degrees for 1 hour.
5. Serve with sauce made by heating together equal parts of remaining mushroom soup and lowfat sour cream.
6. Heat but don't boil.
7. Spoon sauce over chicken breasts and serve.
8. Serves 4 to 6.

chicken breasts, cream of mushroom soup, herb stuffing mix, onion, parsley flakes, sour cream

Taken from cookeatshare.com/recipes/sour-cream-chicken-breasts-40853 (may not work)