1/2 cup milk 

4 skinless, boneless chicken breast half  (about 1 pound)

2 tablespoons all-purpose flour 

1 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, finely crushed

2 tablespoon butter, melted

1.Heat the oven to 400°F.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.  Coat the chicken with the flour.  Dip the chicken in the soup mixture.  Coat the chicken with the stuffing.  Place the chicken onto a baking sheet. Drizzle with the butter.
2.Bake for 20 minutes or until the chicken is cooked through.
3.Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling.  Serve the sauce with the chicken.