Creamy Broccoli-Stuffed Chicken Breasts

1 package (6 ounce) Stove Top Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1 ½ pounds)
1 package (10 ounce) frozen chopped broccoli, thawed, drained
1 can (10 ¾ ounce) condensed cream of chicken soup
½ cup milk
1 teaspoon paprika
2 Tablespoons Grated Parmesan Cheese

Preheat oven to 400 degrees.  Combine stuffing mix and water in large bowl.  Let stand 5 minutes.  Meanwhile, pound chicken to ¼ inch thickness using meat mallet.  Add broccoli to stuffing; mix lightly.  Spread evenly onto chicken breast to within ½ inch of outer edges.  Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.  Place chicken, seam-sides down, in 9 x 13 baking dish.  Mix soup and milk; pour over chicken.  Sprinkle with paprika and Parmesan cheese.  Bake 30 minutes or until chicken is cooked through.