Chicken Crunch

재료

2 tablespoons all-purpose flour

1 1/2 cup Pepperidge Farm Herb Seasoned Stuffing, crushed

1 (10-3/4-ounce) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup milk

1 1/4 pound skinless, boneless chicken breast halves

2 tablespoons butter, melted

방향

Preheat the oven to 400 degrees F. Place the flour onto a plate. Place the stuffing onto a plate. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.

Coat the chicken with the flour. Dip the chicken into the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter.

Bake for 20 minutes or until the chicken is cooked through.

Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Serve the soup mixture with the chicken.