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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Crunch Recipe

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This recipe for Chicken Crunch, by , is from Grandma Kathy's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Grandma Kathy

Category:
Category:

Ingredients:  
Ingredients:  
2 or 4 skinless, boneless chicken breast halves
1 can 10 3/4 oz. Campbell's Cream of Chicken Soup
1/2 cup milk
1/1/2 cups Herb Seasons Stuffing finely crushed
2 tbsp.
2 tbsp. butter melted
1 tsp. chopped fresh or dried parsley flakes
1/2 tsp lemon juice

Directions:
Directions:
1. In a shallow dish, combine 1/3 cup soup and 1/4 cup milk, set aside
2. On waxed paper, lightly coat chicken with flour, dip in soup mixture. On another piece of waxed paper, coat chicken with stuffing.
3. On baking sheet arrange chicken. Drizzle with butter.
4. Bake at 400 degrees for 20 minutes or until chicken is no longer pink in center
5. In 1-qt. saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice
6. Over low heat, heat sauce through stirring occasionally
7. Place chicken in serving dish or plate and cover with sauce.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
If chicken breasts are thick you can cut in half length wise they will cook faster. I usually on use two breast halves for two people.

 

 

 

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