Chicken Crunch - Pepperidge Farm
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    Chicken Crunch

    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 (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) 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.

    Tips

    Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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