Chicken Crunch

Chicken Crunch


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This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seasoned stuffing.


  • 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

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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.

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