4 cups Pepperidge Farm herb seasoned stuffing

1 cup boiling water*

1 tablespoon margarine

6 skinless boneless chicken breast halves

paprika 1 can cream of mushroom soup

1/3 cup milk

1 tablespoon chopped fresh parsley

Mix stuffing, 1 cup boiling water and 1 tablespoon margarine. Spoon stuffing across center of 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk and parsley. Pour over chicken. Bake covered at 400 for 15 minutes. Bake uncovered 15 minutes or until chicken is no longer pink. *For more moist stuffing, increase water by 1 to 2 tablespoons.