Campbell's Chicken Crunch

Recipe Rating:
 2 Ratings
Serves: 4
Prep Time:
Cook Time:


1 can(s) cream of chicken soup
1/2 c milk
4 boneless, skinless chicken breast halves
2 Tbsp flour
1 1/2 c herb seasoned stuffing, finely crushed (like pepperidge farm)
2 Tbsp butter, melted

The Cook

Susan Feliciano Recipe
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
Susan's notes for this recipe:
Another older recipe found in an old tin recipe box. I may have had this one about 20 years, maybe even longer. I have not made it in a while, but the recipe card is fairly worn, so I'd say I made it at least a few times back then!
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Mix 1/3 cup soup and 1/4 cup milk in shallow dish. Lightly coat chicken with flour. Dip into soup mixture. Then coat with crushed stuffing.
Place chicken in baking dish. Drizzle with butter. Bake at 400 degrees about 20 minutes or until chicken is done.
In saucepan, mix remaining soup with the remaining milk. Over medium heat, heat to a simmer. Serve as gravy with chicken.

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user Susan Feliciano frenchtutor - Feb 6, 2011
Susan Feliciano [frenchtutor] has shared this recipe with discussion groups:
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user Colleen Sowa colleenlucky7 - Feb 8, 2011
Susan... what a great old recipe!!! Thanks for sharing!
user charmaine charity boogiej - Feb 14, 2011
how do you think this recipe would turn out with pork chops?
user Susan Feliciano frenchtutor - Feb 14, 2011
They are cooked very quickly and hot - I've not done pork chops this way because I was afraid they would be tough. I think if the chops were thick enough, it might not be a problem.

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