1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed
2 tablespoons butter, melted
Instructions
Heat the oven to 400. 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. Bake for 20 minutes or until the chicken is cooked through. 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.
Originally Submitted
3/31/2011
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