"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Crunch Recipe

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This recipe for Chicken Crunch, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup (10 3/4 oz)
1/2 cup milk
4 skinless, boneless chicken breast halves
2 Tblsp flour
1 1/2 cups seasoned stuffing mix, finely crushed
2 Tblsp margarine or butter melted
1 tsp chopped fresh parsley or dried parsley flakes (optional)
1/2 tsp lemon juice (optional)

Directions:
Directions:
In shallow dish, combine 1/3 cup soup and 1/4 cup milk, set aside. On waxed paper, lightly coat chicken with flour, dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing. On baking sheet, arrange chicken. Drizzle with butter or margarine. Bake at 400 for 20 minutes or until chicken is no longer pink. In 1 quart saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice. Over low heat, heat through, stirring occasionally.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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