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Campbell's® Chicken Crunch

This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seasoned stuffing.

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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
4 skinless, boneless chicken breast halves (about 1 1/4 lbs.)
2 tbsp. all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tbsp. butter, melted





Heat the oven to 400°F.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.  Coat the chicken with the flour.  Dip the chicken in 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-high heat until the mixture is hot and bubbling.  Serve the soup mixture with the chicken.








 

Campbell's® Skillet Herb Roasted Chicken
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Sage and thyme lend a wonderful herb flavor to the chicken and creamy sauce for this easy skillet recipe made with Campbell’s® Cream of Chicken Soup.
View the full recipe


Campbell's® Chili Chicken Pasta Topper
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Only Campbell’s® Cream of Chicken with Herbs Soup makes this chili seasoned alfredo-style pasta topper taste so delicious.
View the full recipe

 







 
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