Chicken Crunch

Name: Chicken Crunch
Ingredients: 1 can cream of chicken soup; 1/2 c. milk; 4 skinless, boneless chicken breast halves or nuggets; 2 Tbsp. all-purpose flour; 1 1/2 c. Pepperidge Farm herb seasoned stuffing, crushed; 2 Tbsp. margarine, melted; 1 tsp. parsley or parsley flakes; 1/2 tsp. lemon juice (optional)

8 ingredients

10 steps

Ingredients

1 can cream of chicken soup
1/2 c. milk
4 skinless, boneless chicken breast halves or nuggets
2 Tbsp. all-purpose flour
1 1/2 c. Pepperidge Farm herb seasoned stuffing, crushed
2 Tbsp. margarine, melted
1 tsp. parsley or parsley flakes
1/2 tsp. lemon juice (optional)

Directions

1

Combine 1/3 cup soup and 1/4 cup milk.
2

Set aside.
3

On waxed paper, lightly coat chicken with flour; dip into soup mixture.
4

On another piece of waxed paper, coat chicken with stuffing.
5

Arrange chicken on baking sheet.
6

Drizzle with margarine.
7

Bake at 400° for 20 minutes or until chicken is no longer pink.
8

In 1 quart saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice.
9

Over low heat, heat through, stirring occasionally.
10

Serves 4.