One-Dish Chicken & Stuffing Bake (Shirley Frazier)

By LADONMANK

Ingredients

• 1 bag Pepperidge Farm Herb bread crumbs
• 6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (for gravy)
• 1 can cream of celery (for dipping)
• 2/3 cup milk, divided
• 1 stick melted butter

Preparation

Step 1

Heat the oven to 350°F. Mix celery soup with 1/3 cup milk. Dip breasts in soup covering both sides and then in bread crumbs. Place in a buttered baking dish. Cover with melted butter.

Bake uncovered at 350 for 1 hour or until the chicken is cooked through.
Mix mushroom soup in saucepan with 1/3 cup milk and heat. Serve over baked breasts as a gravy.

Tastes like chicken and dressing.