Chicken Crunch

Robyn Bruce


This tastes almost like Thanksgiving!


★★★★★ 3 votes

15 Min
1 Hr


  • 2 lb
    chicken parts
  • 1 can(s)
    cream of chicken soup
  • 3/4 c
  • 1 Tbsp
    finely chopped onion
  • 1 Tbsp
    chopped parsley
  • 2-3 c
    pepperidge farm crushed stuffing mix (i use the blue bag)
  • 2 Tbsp
    melted butter

How to Make Chicken Crunch


  1. Mix the soup, milk, onion and parsley. (Mixture will be thick)

    Reserve half the mixture for later.

    Dip chicken in soup mixture, then roll in the crushed stuffing.

    Place in a shallow baking dish. Drizzle butter on top of chicken.

    Bake at 400 degrees for 1 hour.

    When done, warm up the reserved sauce and serve over the chicken (sort of as a gravy) or you can eat the crunchy chicken without the sauce. Your choice.

    (*Note-- I have substituted cheddar cheese soup in place of the cream of mushroom soup and it is awesome!!)

Printable Recipe Card

About Chicken Crunch

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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