Chicken Crunch - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk
4 skinless, boneless chicken breasts
2 Tbsp. all-purpose flour
1 1/2 c. poultry stuffing mix
2 Tbsp. butter or margarine, melted
1 tsp. fresh parsley, chopped or dried parsley flakes (optional)
1/2 tsp. lemon juice

Preparation

In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
Lightly coat chicken with flour; dip into soup mixture. Coat chicken with stuffing.
Arrange chicken breasts on baking sheet.
Drizzle with butter and bake at 400\u00b0 for 20 minutes or until chicken is no longer pink.