Chicken Crunch

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2 tablespoons all-purpose flour

1½ cups Pepperidge Farm® Herb Seasoned Stuffing, crushed

1 can (10¾ ounces) Campbell's® Condensed Cream of Chicken Soup

½ cup milk

1¼ pounds skinless, boneless chicken breast halves

2 tablespoons butter, melted


1. 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.

2. 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.

3. Bake for 20 minutes or until the chicken is cooked through.

4. 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.

Bon Appetit!

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