Chicken Crunch - cooking recipe

Ingredients

1 can Campbell's cream of chicken soup
1/2 c. milk
4 skinless boneless chicken breast halves
2 Tbsp. all-purpose flour
1 1/2 c. Pepperidge Farm herb seasoned stuffing, finely crushed
2 Tbsp. margarine, melted
1 tsp. chopped parsley
1/2 tsp. lemon juice

Preparation

In a shallow dish, combine 1/3 cup soup and 1/4 cup milk.
Set aside.
On waxed paper, lightly coat chicken with flour.
Dip in soup mixture on another piece of waxed paper. Coat chicken with stuffing.