Casserole recipe


  • 4 cups Pepperidge Farm Herb Seasoned Stuffing
  • 2 lbs skinless boneless chicken breast halves (about 6)
  • paprika
  • 1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup (regular or 98% fat free)
  • 1/3 cup milk
  • 1 tbsp chopped fresh parsley or 1 tsp dried parsley flakes


  1. Prepare the stuffing according to the package directions. Spoon the stuffing across the center of the baking dish.
  2. Take a chicken and place it on each side of stuffing.
  3. Sprinkle paprika on the chicken and set aside.
  4. Mix soup, milk and parsley. Once done, pout over chicken and cover. Bake this for 30 minutes at 400°F or until chicken is no longer pink.
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