- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 C. milk
- 4 skinless, boneless chicken breast half (about 1 lb.)
- 2 Tbs. all-purpose flour
- 1 1/2 C. Pepperidge Farm® Herb Seasoned Stuffing, finely crushed
- 2 Tbs. butter, melted
Heat the oven to 400 degrees. Stir 1/3 C. soup and 1/4 C. milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in 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-qt. saucepan over medium-high heat until the mixture is hot and bubbling. Serve the sauce with the chicken.