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Chicken Crunch

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Feb 22, 2006
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One of John's fave recipes... I decided to make it for him tonight, and realized I couldn't find the recipe (almost)! So, if I post it here, then I know I'll find it again LMAO!

Chicken Crunch
Prep: 10 minutes

Cook: 20 minutes

Serves: 4


1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup or Condensed 98% Fat Free Cream of Chicken Soup

1/2 cup milk

4 skinless, boneless chicken breasts

2 tbsp. all-purpose flour

1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, finely crushed

2 tbsp. butter OR margarine, melted


  1. Mix 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing.
  2. Place chicken on baking sheet. Drizzle with butter. Bake at 400°F for 20 min. or until done.
  3. Mix remaining soup and milk in saucepan. Heat through. Serve with chicken.