Chicken Crunch

Outstanding flavor with incomparable ease describe this oven-fried
chicken to a T. Whether you're preparing a cozy weeknight supper or a
sit-down Sunday dinner, this dish is sure to please.

Chicken Crunch
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 5 min.
Bake Time: 20 min.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular *or* 98% Fat Free)
1/2 cup milk
4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tablespoons butter, melted

1. Heat the oven to 400°F. Stir *1/3 cup* soup and *1/4 cup* milk in a
shallow dish. Coat the chicken with the flour. Dip the chicken in the
soup mixture. Coat the chicken with the stuffing. Place the chicken
onto a baking sheet. Drizzle with the butter.

2. Bake for 20 minutes or until the chicken is cooked through.

3. Heat the remaining soup and milk in a 1-quart saucepan over
medium-high heat until the mixture is hot and bubbling. Serve the soup
mixture with the chicken.
Makes: 4 servings.

Kitchen Clip
                              A sweet cantaloupe salad makes a terrific side dish to the rich
chicken dinner. Drizzle chunks of ripe melon with a touch of honey and
lime juice, then toss with chopped fresh mint.
Received on Sat Feb 12 02:30:30 2011