Chicken Crunch

Chicken Crunch

Courtesy of Campbell's® Kitchen 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time


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


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.


Calories: 400; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 107mg; Total Carbs: 27g; Fiber: 3g; Protein: 36g; Sodium: 962mg;