campbell's chicken crunch
(2 ratings)
Another older recipe found in an old tin recipe box. I may have had this one about 20 years, maybe even longer. I have not made it in a while, but the recipe card is fairly worn, so I'd say I made it at least a few times back then!
(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For campbell's chicken crunch
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1 cancream of chicken soup
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1/2 cmilk
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4boneless, skinless chicken breast halves
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2 Tbspflour
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1 1/2 cherb seasoned stuffing, finely crushed (like pepperidge farm)
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2 Tbspbutter, melted
How To Make campbell's chicken crunch
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1Mix 1/3 cup soup and 1/4 cup milk in shallow dish. Lightly coat chicken with flour. Dip into soup mixture. Then coat with crushed stuffing.
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2Place chicken in baking dish. Drizzle with butter. Bake at 400 degrees about 20 minutes or until chicken is done.
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3In saucepan, mix remaining soup with the remaining milk. Over medium heat, heat to a simmer. Serve as gravy with chicken.
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