Baked Chicken Casserole - cooking recipe

Ingredients

1 can cream of chicken soup
1/2 c. milk
4 chicken breasts, cut in half
2 tsp. all-purpose flour
1 1/2 c. Pepperidge Farm season stuffing, finely crushed
2 tsp. oleo, melted
1 tsp. chopped parsley
1/2 tsp. lemon juice

Preparation

In shallow dish, combine 1/2 cup soup and 1 cup milk.
Set aside.
On wax paper, lightly coat chicken with the flour, then dip in soup mixture.
On another piece of wax paper, dip chicken in stuffing on baking dish.
Place chicken then drizzle the rest of soup, oleo and lemon juice over chicken.
Bake at 400\u00b0 for 20 minutes or until done.