Chicken and Stuffing
2–4 chicken breasts, boneless
10¾ oz can cream of chicken soup
¼ cup milk
¼ cup chicken broth
6 oz box chicken-flavored stuffing mix
4 tbsp butter, melted
½ cup chicken broth
Place chicken breasts in a Dutch oven, cover with water and cook until juices run clear when pierced with a fork.
Drain, reserving broth; set aside.
Cut chicken in small pieces and place in 1½ quart greased baking dish.
Combine soup, milk and ¼ cup broth.
Pour over chicken.
Combine stuffing seasoning mix packet, butter and remaining broth.
Stir in dry stuffing and sprinkle on top of soup mixture.
Cover and bake at 350° F for 30 minutes.
Sprinkle with grated Parmesan cheese before serving.