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Chicken Crunch

Chicken Crunch
This image courtesy of campbellskitchen.com

This extra crispy oven-fried chicken recipe is a favorite to make and a favorite to eat. Chicken Crunch is an easy chicken breast recipe with one secret ingredient that gives it a crunchy coating: herb seasoned stuffing mix. Simply dip chicken in a soup mixture, then in the stuffing, and bake until golden brown. With the remaining soup as a sauce, you won't be able to get enough of this mouthwatering and easy to make chicken.

Serves4

Preparation Time5 min

Cooking Time25 min

Ingredients

  • 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

Instructions

  1. 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.
     
  2. 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.
     
  3. Bake for 20 minutes or until the chicken is cooked through.
     
  4. 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.

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Oh, my goodness, this looks and sounds super flavorful...and the idea of dipping the chicken into the soup mix is a sure fire way to incorporate more flavor and moisture into it. I really love that this chicken was baked and is still crispy without the guilt of being fried and think it would go so well with some mashed potatoes, then smothered with the leftover soup/sauce. Yum!

Yummy this chicken crunch looks super good. The idea of dipping the chicken in the soup mixture is great. It would definitely make it more tasty. I also like the idea of baking the chicken instead of frying it and then you don't waste anything either because you make the remainder into a sauce. This look amazing and I can't wait to try it.

We did not have any chicken soup so dipped the chicken pieces in beaten egg before the stuffing mixture. We used both chicken breasts and thighs, because that it was we had, and It was oh so very yummy (who does not love crispy and crunchy chicken?) and we all ate every last scrap, lol!

I always keep my pantry stocked with cream of soups and cooked chicken chunks in the freezer, so I am going to make chicken nuggets with this recipe. find that whole chicken breasts cook unevenly in the oven and can get dried out on the outside, so smaller sized nuggets or fingers work better. the flavor of the coating is good.

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