Campbell's Chicken Crunch
Susan Feliciano @frenchtutor
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!
- 1 can(s)
- cream of chicken soup
- 1/2 c
- boneless, skinless chicken breast halves
- 2 Tbsp
- 1 1/2 c
- herb seasoned stuffing, finely crushed (like pepperidge farm)
- 2 Tbsp
- butter, melted
1Mix 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.
2Place chicken in baking dish. Drizzle with butter. Bake at 400 degrees about 20 minutes or until chicken is done.
3In saucepan, mix remaining soup with the remaining milk. Over medium heat, heat to a simmer. Serve as gravy with chicken.