Subject: Chicken Crunch
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 30 2002 - 18:11:02 EST
A coating of Campbell's(R) Cream of Chicken Soup and Pepperidge Farm(R)
Stuffing creates a crunchy chicken that's easy to make, quick to bake
and delicious to eat!
Chicken Crunch
from Campbell's Kitchen
Prep Time 10 min. Cook Time 20 min.
1 can (10 3/4 oz.) Campbell's(R) 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(R) Herb Seasoned Stuffing, finely crushed
2 tbsp. butter OR margarine, melted
Directions:
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
degrees F. for 20 min. or until done.
MIX remaining soup and milk in saucepan. Heat through. Serve with
chicken. Serves 4.
Kitchen Clip:
To crush the stuffing for this recipe, place stuffing in a plastic food
storage bag and, on a hard surface, crush with a rolling pin.
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