Ingredients & Directions
- 2 tablespoons all purpose flour
- 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10.5 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
- 1/2 cup milk (amount divided in recipe steps below)
- 1.25 pounds boneless, skinless chicken breast tenderloins
- 2 tablespoons unsalted butter, melted
Heat the oven to 400°F. While the oven is heating, place the flour onto a plate. Place the crushed stuffing onto a different plate. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.
Season the chicken with salt and pepper. Coat the chicken with the flour. Dip the chicken into the soup mixture, making sure the chicken is evenly coated, and let the excess soup mixture drip off. Dredge the chicken in the stuffing. Place the coated chicken onto a baking sheet. Drizzle with the butter.
Position the baking sheet in the center of the oven and bake for 20 minutes or until the chicken is done.
Heat the remaining soup and 1/4 cup milk in a 1-quart saucepan over medium heat until hot, stirring occasionally. Serve the gravy with the chicken - it’s great for drizzling or dipping.
Tips
Make without the butter and in half the time with your air fryer! Preheat your air fryer (375°F. to 380°F.). Place the coated chicken into the air fryer basket (if your air fryer is small, cook the chicken in 2 batches). Air fry for 8 to 12 minutes or until the chicken is done. Serve with the soup mixture as shown above.
For the best air fryer results, preheat your fryer according to the manufacturer's directions (usually 3 to 5 minutes). For optimal crispiness, spray your food with cooking spray before air frying. You can also spray the basket with cooking spray to prevent sticking.