2 cn Crabmeat (8 oz. ea.)
1 c  Dry Pepperidge Farm Dressing
2    Chick. breast, boned, split
1/4 ts Salt
1/4 ts Pepper
1/4 ts Paprika
1 cn Cream Mushroom Soup
Parsley for color
Pimento strips for color

Butter 9 x 9 inch casserole. Bone crabmeat and place on bottom. Maake
stuffing according to package directions and place on top of crabmeat. Skin
chicken breasts and lay over stuffing. Sprinkle on parsley and/or pimento
and salt and pepper. Add one can mushroom soup, undiluted. Sprinkle with
paprika. Bake, uncovered, at 325 F. for 1 1/2 hr.