Chicken Crunch

How to cook Chicken Crunch

Ingredients: 1 (10.75 ounce) can Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Untie) 1/2 cup bleed 4 skinless, boneless chicken breasts 2 tablespoons all-purpose flour 1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing, finely crushed 2 tablespoons butter or margarine, melted

Directions: Join with 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup goulash. Coat with stuffing. Place chicken on baking journal. Drizzle with butter. Bake at 400 degrees F on account of 20 minutes or until perfected. Mix remaining soup and milk in saucepan. Heat in all respects. Serve with chicken.


Servings Per Plan: 4

Amount Per Serving

Calories: 358

Total Fat: 14.7g Cholesterol: 85mg Sodium: 938mg Total Carbs: 27.1g Dietary Fiber: 2.8g Protein: 28.7g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving destined for:4 peoples

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