Chicken Crunch Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: Campbells Cream of Chicken Soup, 10 3/4 oz
1/2 cup: Milk,
4: Skinless, boneless chicken breast halves
2 tbsp: All-purpose flour,
1 1/2 cup: Pepperidge Farm Herb Seasoned Stuffing, finely crushed
2 tbsp: Margarine, melted
1 tsp: Chopped fresh parsley or dried parlsey flakes, opt
1/2 tsp: Lemon juice, opt
Directions:
Prep Time: 15 minutes. Cook Time: 20 minutes.
1. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
2. On waxed paper, lightly coat chicken with flour; dip into soup
mixture. On another piece of waxed paper, coat chicken with stuffing.
3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at
400F. 20 minutes or until chicken is no longer pink.
4. In 1-quart saucepan, combine remaining soup, 1/4 cup milk, parlsey
and lemon juice. Over low heat, heat through, stirring occasionally.
Source from luhu.jp
1. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
2. On waxed paper, lightly coat chicken with flour; dip into soup
mixture. On another piece of waxed paper, coat chicken with stuffing.
3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at
400F. 20 minutes or until chicken is no longer pink.
4. In 1-quart saucepan, combine remaining soup, 1/4 cup milk, parlsey
and lemon juice. Over low heat, heat through, stirring occasionally.
Source from luhu.jp