Broccoli Cheese Chicken & Stuffing

4 1/2 cups of Herb Seasoned Stuffing  or  Almond flour with Italian Seasoning drudge
2 Tbsp butter, melted
3/4 Cup water
1 package (10oz) frozen chopped broccoli, thawed or fresh broccoli
6 skinless, boneless chicken breasts
paprika
1 can (10 3/4oz) Campbell's Condensed Broccoli Cheese Soup (regular or 98% fat free)
1/3 cup milk

{to make this Paleo, you can drudge the chicken in an Almond flour mixture instead of using the stuffing but you will have to reduce some of the water in the recipe.  You will probably will only need 1/4 cup of water)



Crush 1/2 cup stuffing and mix with 1 tablespoon of butter in a small bowl.  Set the mixture aside.

Stir the water, remaining butter and broccoli in a large bowl.  Add the remaining stuffing and mix lightly.  Spoon into a 3 quart shallow baking dish. Arrange the chicken over the stuffing and sprinkle with paprika.

Stir the soup and milk in a small bowl. Pour over the chicken.  Sprinkle the crushed stuffing mixture over the soup mixture.

Bake at 400 degrees Fahrenheit for 40 minutes or until the chicken is cooked through.