Sunday, May 1, 2011

Chicken Crunch

Ingredients

1 can Cream of Chicken Soup

1/2 cup milk

4 skinless, boneless chicken breast halves (about 1 1/4 pounds)

2 tablespoons all-purpose flour

1 1/2 cups Herb Seasoned Stuffing, crushed

2 tablespoons butter, melted

Directions

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.

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

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.

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