Lemon Thyme Chicken Crunch
Chicken breasts are coated in an herb-seasoned crumb mixture to make a savory dish that's served with a creamy lemony gravy.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
0.25 cup water or milk
1 tablespoon lemon juice
0.125 teaspoon dried thyme or dried basil leaves, crushed
0.667 cup plain dry bread crumbs
0.25 teaspoon paprika (optional)
1.25 pounds boneless, skinless chicken breast or 2 pounds bone-in chicken breast (bone-in will need about 20 minutes additional bake time)
0.25 cup water or milk
1 tablespoon lemon juice
0.125 teaspoon dried thyme or dried basil leaves, crushed
0.667 cup plain dry bread crumbs
0.25 teaspoon paprika (optional)
1.25 pounds boneless, skinless chicken breast or 2 pounds bone-in chicken breast (bone-in will need about 20 minutes additional bake time)
Instructions
Set the oven to 375°F. Spray a baking sheet with vegetable cooking spray. Stir the soup, water, lemon juice and thyme in a 2-quart saucepan. Reserve 1/2 cup soup mixture and place in a medium bowl.
Stir the bread crumbs and paprika on a plate. Season the chicken as desired. Dip the chicken into the reserved 1/2 cup soup mixture and coat with the bread crumb mixture. Place the chicken onto the baking sheet. Spray the chicken with vegetable cooking spray.
Bake for 40 minutes (1 hour if using bone-in) or until the chicken is cooked through.
Heat the remaining soup mixture over medium heat until hot, then spoon over the chicken.
Stir the bread crumbs and paprika on a plate. Season the chicken as desired. Dip the chicken into the reserved 1/2 cup soup mixture and coat with the bread crumb mixture. Place the chicken onto the baking sheet. Spray the chicken with vegetable cooking spray.
Bake for 40 minutes (1 hour if using bone-in) or until the chicken is cooked through.
Heat the remaining soup mixture over medium heat until hot, then spoon over the chicken.
Lemon Thyme Chicken Crunch
Chicken breasts are coated in an herb-seasoned crumb mixture to make a savory dish that's served with a creamy lemony gravy.
Directions
Print
Set the oven to 375°F. Spray a baking sheet with vegetable cooking spray. Stir the soup, water, lemon juice and thyme in a 2-quart saucepan. Reserve 1/2 cup soup mixture and place in a medium bowl.Stir the bread crumbs and paprika on a plate. Season the chicken as desired. Dip the chicken into the reserved 1/2 cup soup mixture and coat with the bread crumb mixture. Place the chicken onto the baking sheet. Spray the chicken with vegetable cooking spray.Bake for 40 minutes (1 hour if using bone-in) or until the chicken is cooked through.Heat the remaining soup mixture over medium heat until hot, then spoon over the chicken.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup0.25 cup water or milk1 tablespoon lemon juice0.125 teaspoon dried thyme or dried basil leaves, crushed0.667 cup plain dry bread crumbs0.25 teaspoon paprika (optional)1.25 pounds boneless, skinless chicken breast or 2 pounds bone-in chicken breast (bone-in will need about 20 minutes additional bake time)
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