Saturday, February 12, 2011

Chicken Crunch

Chicken Crunch
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 5 min.
Bake Time: 20 min.

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

1. Heat the oven to 400°F. 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.

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

3. 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.
Makes: 4 servings.

Kitchen Clip
A sweet cantaloupe salad makes a terrific side dish to the rich chicken dinner. Drizzle chunks of ripe melon with a touch of honey and lime juice, then toss with chopped fresh mint.
Billie C.

a group I'm in

If you don't like something, change it; if you can't change it, change the way you think about it.

No comments: