Chicken Crunch

Robyn Bruce


This tastes almost like Thanksgiving!

★★★★★ 3 votes
15 Min
1 Hr


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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


  • 1Mix 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

Show 4 Comments & Reviews

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