* 2 Tbsp. flour * 1-1/2 c. Pepperidge Farm® Herb Seasoned Stuffing, crushed * 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) * 1/2 c. milk * 1-1/4 lb. boneless skinless chicken breast halves * 2 Tbsp. butter, melted
What to do:
1. Heat the oven to 400°F. Place the flour onto a plate. Place the stuffing onto a plate. Stir 1/3 c. soup and 1/4 c. 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 min. or until the chicken is cooked through. 4. Heat the remaining soup and milk in a 1-qt. saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the chicken.