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Store the vinaigrette in the refrigerator for up to a week

Ingredients 4 boneless skinless chicken breasts 2 pounds 2 cans cream of chicken soup 10.5 ounces each cup sour cream 122 grams cup diced white onion 1 tablespoon dried parsley flakes 1 box chicken stuffing mix 6 ounces cup salted butter Fresh parsley for garnishing Instructions Place the chicken breasts in a 6 quart slow cooker liner