Campbell's Chicken Crunch
Pinched 65 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 can(s)||cream of chicken soup|
|4||boneless, skinless chicken breast halves|
|1 1/2 c||herb seasoned stuffing, finely crushed (like pepperidge farm)|
|2 Tbsp||butter, melted|
Heiskell, TN (pop. 18 304)
Member Since Jan 2011
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!
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.