Chicken Crunch
This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seasoned stuffing.
Ingredients
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
0.5 cup milk
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons butter, melted
1.5 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup milk
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons butter, melted
Instructions
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.
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.
Chicken Crunch
This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seasoned stuffing.
Directions
Print
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.
Ingredients
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
0.5 cup milk
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons butter, melted
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