Subject: Campbell's Chicken Crunch
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 30 2001 - 19:52:13 EST
Food for Thought:
Big shots are only little shots who keep shooting. (Christopher Morley)
Recipe of the Day:
Chicken takes on a crunchy, delicious coating of Campbell's Cream of
Chicken Soup and
Pepperidge Farm Stuffing for a quick and easy family-pleasing meal.
Campbell's Chicken Crunch
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1174
Prep Time: 10 min.
Cook Time: 20 min.
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/2 cup milk
4 boneless chicken breast halves
2 tbsp. all-purpose flour
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, finely crushed
2 tbsp. butter or margarine, melted
MIX 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with
flour. Dip into soup
mixture. Coat with stuffing.
PLACE chicken on baking sheet. Drizzle with butter. Bake at 400°F. for
20 min. or until done.
MIX remaining soup and milk in saucepan. Heat through. Serve with
chicken. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
4 boneless chicken breast halves
Butter or margarine
Milk
Pepperidge Farm Herb Seasoned Stuffing
All-purpose flour
Kitchen Clip:
Choose chicken breasts that are plump in shape with firm-looking,
lightly colored meat. You
can store fresh chicken in its original package in the coldest part of
your refrigerator (40°
F.) for up to two days.
This archive was generated by hypermail 2b28 : Thu Nov 01 2001 - 00:00:01 EST