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.
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.
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