Source: Campbell's Recipes

Chicken Crunch
This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seasoned stuffing.
Rating:
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

 

 
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1 1/4 pounds skinless, boneless chicken breast half
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.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.


Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 400, Total Fat 16g, Saturated Fat 7g, Cholesterol 107mg, Sodium 962mg, Total Carbohydrate 27g, Dietary Fiber 3g, Protein 36g, Vitamin A 9%DV, Vitamin C 0%DV, Calcium 7%DV, Iron 12%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 370, Total Fat 12g, Saturated Fat 6g, Cholesterol 104mg, Sodium 721mg, Total Carbohydrate 27g, Dietary Fiber 2g, Protein 36g, Vitamin A 10%DV, Vitamin C 0%DV, Calcium 7%DV, Iron 12%DV


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