Chicken Crunch

Chicken Crunch

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons all-purpose flour

  • cups Pepperidge Farm® Herb Seasoned Stuffing, crushed

  • 1

    can (10¾ ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

  • ½

    cup milk

  • pounds skinless, boneless chicken breast halves

  • 2

    tablespoons butter, melted


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.


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