Chicken Crunch

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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

Ingredients:

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

Directions:

  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.
SOURCE
 
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MMmmm... that sounds really good. I'm gonna have to try it this weekend.
 
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I didn't think it would be that great, but it is good! Since I use my Pampered Chef stoneware, it gets nice and crispy too. Love it! It is quite messy to make though IMHO! Hey... I should go ask Employee Health if I can have some latex gloves LOL!

 
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i put this recipe in my file...for some reason all you recipes are all what i like! ya got good taste!

 
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This one sounds really good for Sunday dinner after Church! Just might be on the menu tomorrow--thanks!

 
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