Chicken Crunch
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Chicken Crunch

  • Prep: 10 minutes
  • Bake: 5 minutes
  • Serves: 4

Ingredients & Directions

  • 2 tablespoons all-purpose flour
  • 1.5 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 1 can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1.25 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter, melted

Heat the oven to 400°F.  Place the flour onto a plate.  Place the stuffing onto a plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.

Coat the chicken with the flour.  Dip the chicken into the soup mixture.  Coat the chicken with the stuffing.  Place the chicken onto a baking sheet. Drizzle with the butter.

Bake for 20 minutes or until the chicken is cooked through.

Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Serve the soup mixture with the chicken.