Susan Feliciano Recipe

Campbell's Chicken Crunch

By Susan Feliciano frenchtutor


Rating:
Serves:
4
Prep Time:
Cook Time:
Comments:

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!

Ingredients

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

Directions Step-By-Step

1
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.
2
Place chicken in baking dish. Drizzle with butter. Bake at 400 degrees about 20 minutes or until chicken is done.
3
In saucepan, mix remaining soup with the remaining milk. Over medium heat, heat to a simmer. Serve as gravy with chicken.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy

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4 Comments

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.
user
charmaine charity boogiej
Feb 14, 2011
how do you think this recipe would turn out with pork chops?
user
Colleen Sowa colleenlucky7
Feb 8, 2011
Susan... what a great old recipe!!! Thanks for sharing!