Chicken Crunch

Campbell's Chicken Crunch Recipe

This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seasoned stuffing.

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Cook: 5 min.

Bake: 20 min.

Cost per recipe: $5.61

Made With

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

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

How to Make It

  • 1

    Heat the oven to 400°F.  Place the flour onto a plate.  Place the stuffing onto a plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.

  • 2

    Coat the chicken with the flour.  Dip the chicken into the soup mixture.  Coat the chicken with the stuffing.  Place the chicken onto a baking sheet. Drizzle with the butter.

  • 3

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

  • 4

    Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Serve the soup mixture with the chicken.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Chicken Soup Campbell's Cream of Chicken Soup

calories

370 400

totalfat

12g 16g

saturatedfat

6g 7g

cholesterol

104mg 107mg

sodium

721mg 962mg

totalcarbohydrate

27g 27g

dietaryfiber

2g 3g

protein

36g 36g

vitamina

10%DV 9%DV

vitaminc

0%DV 0%DV

calcium

7%DV 7%DV

iron

12%DV 12%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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RID#24332

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