Sour Cream Chicken Breast - cooking recipe

Ingredients

1 chicken breast (for serving), skinned
1 can cream of mushroom soup
1/4 c. milk
Pepperidge Farm herbed stuffing mix
1 small onion, minced
1 Tbsp. parsley flakes
1 (8 oz.) carton sour cream

Preparation

Dilute approximately 1/3 can of soup with about 1/4 cup milk and
blend.
Dip
breast into soup, coating well.
Press skinned side
into stuffing mix to which you have added onion and parsley flakes.
Place coated chicken, crumb side up, into shallow
baking dish.
Bake for 1 hour or until done at 350\u00b0. Serve
with
sauce made from heating (not boiling) equal parts of soup and sour cream.