Heat the oven to 400F. Prepare the stuffing according to the package directions.
Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika.
Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through.
Tip: 4 cups of any variety of Pepperidge Farm? Stuffing will work in this recipe.
Serving Suggestion: Serve with steamed sugar snap peas and a tossed green salad (Iceberg and Romaine). For dessert serve sliced peaches with whipped topping and a sprinkle of cinnamon.
Prep: 15 minutes
Bake: 30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (322g)|
|Recipe Makes: 6|
|Calories from Fat: 151 (35%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 70.7mg||22 %|
|Sodium 1241.5mg||43 %|
|Potassium 420.5mg||11 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 31.1g|
|Protein 32.6g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 437
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