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.