Susan's StoryAnother 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!
cream of chicken soup
boneless, skinless chicken breast halves
1 1/2 c
herb seasoned stuffing, finely crushed (like pepperidge farm)
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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.
Susan Feliciano frenchtutor - Feb 6, 2011
Colleen Sowa colleenlucky7 - Feb 8, 2011
Susan... what a great old recipe!!! Thanks for sharing!
charmaine charity boogiej - Feb 14, 2011
how do you think this recipe would turn out with pork chops?
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.