Chicken crunch

4 servings

Ingredients

Quantity Ingredient
1 can Campbell's Cream of Chicken Soup (10 3/4 oz)
½ cup Milk
4 Skinless, boneless chicken breast halves
2 tablespoons All-purpose flour
1½ cup Pepperidge Farm Herb Seasoned Stuffing, finely crushed
2 tablespoons Margarine, melted
1 teaspoon Chopped fresh parsley or dried parlsey flakes (opt)
½ teaspoon Lemon juice (opt)

Directions

Prep Time: 15 minutes. Cook Time: 20 minutes.

1. In shallow dish, combine ⅓ cup soup and ¼ cup milk; set aside.

2. On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing.

3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400'F. 20 minutes or until chicken is no longer pink.

4. In 1-quart saucepan, combine remaining soup, ¼ cup milk, parlsey and lemon juice. Over low heat, heat through, stirring occasionally.

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