I think I remember Mother making this when we had large family gatherings. It looks like it would be good for a potluck, and would be good leftover.
1 can cream of chicken soup
1/2 cup milk
4 skinless boneless chicken breasts
2 Tbsp flour
1 1/2 cup Pepperidge Farm stuffing, crushed
2 Tbsp margarine, melted
1 tsp fresh or dried parsley flakes, optional
1/2 tsp lemon juice, optional
Combine 1/3 cup soup and 1/4 cup milk
Roll chicken in flour, dip into soup mixture then roll in stuffing.
Arrange on baking sheet, drizzle with butter. Bake 20 minutes at 400 degrees or until no longer pink.
Combine remaining soup, 1/4 cup milk, parsley and lemon juice over low heat. Heat through stirring occassionally. Pour over chicken.
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