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Chicken Crunch

Chicken Crunch

4.3371
(89)

This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seasoned stuffing.

serves 4 people

Ingredients

cost per recipe: $6.25

The price is determined by the national average.

  • 2

    tablespoons all-purpose flour

  • 1 1/2

    cups Pepperidge Farm® Herb Seasoned Stuffing, crushed

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    cup milk

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 2

    tablespoons butter, melted

view nutrition info

How to Make It

Heat the oven to 400°F.  Place the flour onto a plate.  Place the stuffing onto a plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour.  Dip the chicken into 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 heat until the mixture is hot and bubbling, stirring occasionally.  Serve the soup mixture with the chicken.
Step 1

Heat the oven to 400°F.  Place the flour onto a plate.  Place the stuffing onto a plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.

Step 2

Coat the chicken with the flour.  Dip the chicken into the soup mixture.  Coat the chicken with the stuffing.  Place the chicken onto a baking sheet. Drizzle with the butter.

Step 3

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

Step 4

Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Serve the soup mixture with the chicken.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(88)
  • tjohnson

    May 5, 2006

    Chicken Crunch

    Finding something new that my whole family enjoys isn’t an easy task, especially when I didn't have anything, in the house to cook. I found this recipe, whipped it up and got rave reviews from one and all! I guess it will become one of our household staples, which is just fine with me.

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  • blackprinciss

    September 1, 2011

    Chicken Crunch

    This recipe is great. Awesome flavor, very moist and easy to make!

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    (0) (0)
  • Robert A.

    March 4, 2013

    Very easy, even for a man to do.

    used this recipe yesterday but did it a liitle different. I used cream of mushroom soup, seasoned bread crumbs, my wife liked very much.

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    (0) (0)
  • chocoholic411

    March 5, 2014

    quick and yummy!

    Instead of breasts I used tenderloins. It was delicious! My family loved it!

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    (0) (0)
  • ROSEMARY_NEEDHAM

    October 3, 2005

    Chicken Crunch

    Delicious and very moist.

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    (0) (0)

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