Creamy Broccoli-Stuffed Chicken

Easy breezy for a busy night. Double if serving many...and double the sauce anyway...or at least add about another 1/2 of ingredients. Why? Well - cause I like sauces, and I think everybody else does, too.

Don't you?

I served this with those rolls you pop out of a can, and a basic green salad...because I was in A HURRY...

Creamy Broccoli-Stuffed Chicken

1 pkg. stuffing mix (pick your poison)
1 cup water
6 small boneless skinless chicken breast halves
1 pkg frozen CHOPPED broccoli, thawed, drained
1 can cream of chicken soup
1/2 cup milk
1 tsp paprika
2 TBS grated Parmesan cheese

1. Heat oven to 400.

2. Combine stuffing mix and water in a large bowl. Let stand 5 minutes. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken within a 1/2 inch of edges; roll up starting at one short end of each.

3. Place, seam sides down, in a 13x9 inch casserole dish. Mix soup and milk, pour over chicken. Top with paprika and cheese.

4. Bake 30 minutes or until chicken is done.

courtesy Kraft foods