Well-Seasoned Cookbook

flavorful recipes perfected over time

Chicken Crunch

Ingredients:

1 (10 3/4 oz) can Cream of Chicken Soup

1/2 cup milk

4 skinless, boneless chicken breast halves

2 Tbsp. flour

1 1/2 cups Herb Seasoned Stuffing, finely crushed

2 Tbsp. margarine, melted

Directions:

Mix 1/3 cup soup and 1/4 cup milk in shallow dish. Lightly coat chicken with flour. Dip into soup mixture. Coat with stuffing.

Place chicken on baking dish. Drizzle with margarine. Bake at 400 for 20 minutes or until chicken is done.

In saucepan mix remaining soup and remaining milk. Over medium heat, heat through. Serve with chicken. Makes 4 servings.