Campbell's Chicken Crunch

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

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

The Cook

Susan Feliciano Recipe
x5
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
frenchtutor
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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Directions

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

Comments

4 comments

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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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