Chicken and Stuffing

4 cups Pepperidge Farm stuffing (herb seasoned cubed, is recommended)
6 boneless, skinless chicken breasts
paprika
1 can cream of mushroom soup
1/3 cup milk
1 TBSP chopped fresh parsley

1. Mix stuffing and 1/2 cup boiling water and 1 TBSP margarine.
2. Spoon stuffing across center of 3 qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.
3. Mix soup, milk, and parsley. Pour over chicken.
4. Bake covered at 400 degrees for 15 minutes.
5. Bake uncovered 15 minutes or until chicken is no longer pink. Serves 6.