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 1 ½ 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