• Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray.

  Place chicken breasts in a single layer in the prepared baking dish.

  Prepare the stuffing mix according to package instructions.

  In a small bowl, whisk together the cream of chicken soup, milk, and parsley until smooth.

  Spread the soup mixture evenly over the chicken.

  Spoon the prepared stuffing evenly over the top.

  Cover tightly with aluminum foil and bake for 30 minutes.

  Remove foil and continue baking for 10 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F.

  Let rest for 5 minutes before serving.

Notes

• Thin chicken breasts cook more evenly in this recipe. If needed, pound thicker pieces slightly before baking.

  For extra flavor, add a pinch of poultry seasoning or dried onion to the soup mixture.

  This casserole pairs well with green beans, corn, or a simple side salad.

  Leftovers store well in the refrigerator for up to 3 days.