CAMPBELL'S TOMATO-TOPPED CHICKEN AND STUFFING CASSEROLE

5 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
6 tbsp. butter or margarine, melted
1 1/4 cups boiling water
4 to 6 each boneless chicken breast halves
1 (10 3/4 oz) can Campbell's Condensed Cream of Chicken (or 98% Fat Free Cream of Chicken Soup)
1/3 cup milk
1 medium tomato, sliced

Preheat oven to 400 degrees F.

Crush 1 cup stuffing. Mix with 2 tbsp. butter for topping; set aside.

Mix remaining stuffing, remaining butter and water. Mix lightly. Spoon into 3-quart shallow baking dish. Top with chicken.

Mix soup (undiluted) and milk together. Pour over chicken.

Top with tomato slices and sprinkle with reserved topping.

Bake at 400 degrees F for 30 minutes or until done.

Servings: 4
Adapted from source: Campbell's