Chicken Crunch

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

 

What You'll Need

2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons butter, melted

How to Make It

• 1 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.
  
• 2 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.
  
  
• 3 Bake for 20 minutes or until the chicken is cooked through.
  
• 4 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.