| 1 (14-oz) can | Chicken broth |
| 4 cups | Dry herb-seasoned stuffing |
| 1 | Small onion, grated |
| 1/4 cup | Butter or margarine, melted |
| 1 pound | (1/2-inch-thick) fish fillets, cut into 4 to 6 pieces |
| 1 | (10-1/2-oz) can condensed cream of mushroom soup |
| 8 | Fresh mushrooms, thinly sliced |
| 1/4 cup | Milk |
Preheat oven to 400ºF. Grease a 13x9 inch baking dish. In a large bowl, combine the broth, stuffing, onion, and butter. Let stand until most of the liquid is absorbed.
Place the fish in the center of the prepared dish. Stir together the undiluted soup, mushrooms, and milk. Pour over fish. Arrange stuffing around edges of dish.
Cover and bake 20 minutes. Uncover and bake 10 to 15 minutes, or until fish flakes easily with a fork.