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Chicken Crunch

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Cook: 5 min.

Bake: 20 min.

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

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 or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
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.

Serves

  • 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.