Chicken Crunch
Ingredients
1 can campbell's cream of chicken soup (1, 0 3/4 oz)
1/2 cup milk
4 skinless, boneless chicken breast h, alves
2 tbsp all-purpose flour
1 1/2 cup pepperidge farm herb seasoned stuff, ing, finely
2 tbsp margarine, melted
1 tsp chopped fresh parsley or dried parl, sey flakes (opt
1/2 tsp lemon juice (opt)
Preparation
Prep Time: 15 minutes. Cook Time: 20 minutes.
1. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
2. On waxed paper, lightly coat chicken with flour; dip into soup
mixture. On another piece of waxed paper, coat chicken with stuffing.
3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at
400'F. 20 minutes or until chicken is no longer pink.
4. In 1-quart saucepan, combine remaining soup, 1/4 cup milk, parlsey
and lemon juice. Over low heat, heat through, stirring occasionally.
Servings: 4
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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