Chicken Crunch - cooking recipe

Ingredients

1 can cream of chicken soup
1/2 c. milk
2 Tbsp. flour
4 skinless, boneless chicken breast halves
1 1/2 c. Pepperidge Farm herb seasoned stuffing, finely crushed
2 Tbsp. margarine, melted
1 tsp. parsley (fresh or dried)

Preparation

Combine 1/3 cup soup and 1/4 cup milk in a shallow bowl; set aside.
On waxed paper, lightly coat chicken with flour, then dip in soup mix.
Then coat with stuffing mix.