- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 4 skinless, boneless chicken breasts
- 2 tablespoons all-purpose flour
- 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, finely crushed
- 2 tablespoons butter or margarine, melted
- Mix 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing.
- Place chicken on baking sheet. Drizzle with butter. Bake at 400 degrees F for 20 minutes or until done.
- Mix remaining soup and milk in saucepan. Heat through. Serve with chicken.
03/02/2017
recipepes.com
Chicken Crunch, recipe
PT15M
PT1H
5
455 calories