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Chicken Crunch

An image of prepared Chicken Crunch showing chicken breasts crusted with Pepperidge Farm® Herb Seasoned Stuffing and topped with a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup.
  • prep time: 10 min
  • total time: 35 min
  • serves: 4 people
  • calories: 408 1 serving

You won't have to make one meal for you and another for the kids with this Chicken Crunch recipe!  Replace flavorless chicken nuggets with this extra-crunchy, oven-fried chicken.  Coating the chicken with herb seasoned stuffing is the secret- it's super flavorful and bakes up crunchy- with a texture closer to fried chicken than the usual bread crumb coating can manage.  What's more, this delicious, easy, 6-ingredient recipe is ready in 35 minutes.  To make Chicken Crunch even faster, use your air fryer- see the tip below for how.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk (amount is divided in recipe steps below)
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 2 tablespoons butter, melted

Instructions

  • Tips

    • Make without the butter and in half the time with your air fryer!  Preheat your air fryer (375°F. to 380°F.).  Place the coated chicken into the air fryer basket (if your air fryer is small, cook the chicken in 2 batches).  Air fry for 8 to 12 minutes or until the chicken is done.  Serve with the soup mixture as shown above.
    • For the best air fryer results, preheat your fryer according to the manufacturer's directions (usually 3 to 5 minutes).  For optimal crispiness, spray your food with cooking spray before air frying.  You can also spray the basket with cooking spray to prevent sticking.
  • Step 1

    Heat the oven to 400°F.  While the oven is heating, 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

    Season the chicken with salt and pepper.  Coat the chicken with the flour.  Dip the chicken into the soup mixture.  Coat the chicken with the stuffing.  Place the coated chicken onto a baking sheet. Drizzle with the butter.

  • Step 3

    Bake for 20 minutes or until the chicken is done.

  • Step 4

    Heat the remaining soup and 1/4 cup milk in a 1-quart saucepan over medium heat until hot, stirring occasionally.  Serve the gravy with the chicken.

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Calories 408
Total Fat 16 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 114 mg
Sodium 962 mg
Total Carb 26 g
Dietary Fiber 1 g
Sugar 4 g
Protein 37 g
Vitamin D 3 %DV
Calcium 7 %DV
Iron 13 %DV
Potassium 7 %DV
Calories 372
Total Fat 12 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 111 mg
Sodium 889 mg
Total Carb 26 g
Dietary Fiber 1 g
Sugar 3 g
Protein 37 g
Vitamin D 3 %DV
Calcium 6 %DV
Iron 13 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.