Valerie - Crunch Chicken

Valerie, I just had to tell you. I made your crunch chicken recipe on Tuesday night and DH went NUTS for it. He asked me to make it tonight (but I said no b/c it's a Friday during Lent). He said okay Saturday, I told him we have dinner plans, but he made me promise to make it again Sunday!

It was really good, and he is kind of picky and REALLY loved it. So thank you for sharing such a good recipe. It was very easy to make, so I have no problems making it as often as he wants!

Oh and I forgot to use the butter and it turned out perfectly fine, in case anyone has issues with butter.

Also, I don't really care for cream of mushroom soup, so we substituted cream of chicken, and it was excellent.

YAY!!! I'm so glad you guys liked it! My hubby keeps asking for it too

I'm going to leave the butter out next time as well...we so don't need the extra fat for no reason.

Tonight is English Muffin Pizza Friday though! YAY!!!

Ohhh I made a mean lasagna soup the other night! Do you want that recipe? It was too late too put it in the cook book

That sounds excellent, please send!

What would the butter do for the chicken recipe? Possibly make the stuffing moister, but the whole point of it is 'crunch chicken,' that's the crunch.

How did you smoosh up the stuffing? I kind of tried a potato masher in a bowl, was NOT the best strategy, but luckily I have a dog to lick up the mess off the floor.

I did use the butter and it was cruchy still...I'm not sure why you'd 'need' it though..I agree with you, the crunch is the best part.

Ya know...I had an issue with the stuffing! I was like okkkk how are we gonna do this. Genius that I am put it in a plastic storage back and smashed the heck out of it that way. It was pretty neat

I will send put the recipe up in 2 minutes...I hope you like it...we loved it!

Ok, here's the lasagna soup....it's so good and so easy!


Lasagna Soup

1 lb ground beef
1/4 tsp garlic powder
2 cans (14 oz each) beef broth
1 can (14.5 oz) diced tomatoes
1/4 tsp italian seasoning
1-1/2 cups uncooked mafalda or spiral pasta (you can use any pasta really)
grated parmesan cheese

In a pot cook beef with garlic powder until brown; drain Add broth, tomatoes and italian seasoning.
Bring to a boil
Stir in pasta
Cook over medium heat for 10 minutes or until pasta is tender Stir in 1/4 cup of cheese Serve with additional cheese if desired

I used more broth than listed because the pasta s u c k s up all the broth. Oh! I also used more pasta...LOL

Let me know if you try it :)

Awesome! Let me know if you like it. My mom has so many good recipes, I didn't get to her before the cookbook cutoff though

Here you go:

Cruch Chicken

This extra-crunchy, oven-fried chicken is a favorite of both kids and adults -its secret ingredient is herb-seasoned stuffing.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
4 skinless, boneless chicken breast half (about 1 pound) (I used cutlets)
2 tablespoons all-purpose flour
1 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, finely crushed
2 tablespoon butter, melted
• Heat the oven to 400°F. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in 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-high heat until the mixture is hot and bubbling. Serve the sauce with the chicken.

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Posted by VallieGirl

Here you go:

Cruch Chicken

This extra-crunchy, oven-fried chicken is a favorite of both kids and adults -its secret ingredient is herb-seasoned stuffing.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
4 skinless, boneless chicken breast half (about 1 pound) (I used cutlets)
2 tablespoons all-purpose flour
1 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, finely crushed
2 tablespoon butter, melted
• Heat the oven to 400°F. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in 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-high heat until the mixture is hot and bubbling. Serve the sauce with the chicken.

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That sounds delicious and sooo easy!! I think I'll make it this weekend!

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Posted by nraboni

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Posted by VallieGirl

Here you go:

Cruch Chicken

This extra-crunchy, oven-fried chicken is a favorite of both kids and adults -its secret ingredient is herb-seasoned stuffing.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
4 skinless, boneless chicken breast half (about 1 pound) (I used cutlets)
2 tablespoons all-purpose flour
1 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, finely crushed
2 tablespoon butter, melted
• Heat the oven to 400°F. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in 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-high heat until the mixture is hot and bubbling. Serve the sauce with the chicken.

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That sounds delicious and sooo easy!! I think I'll make it this weekend!

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It was SO easy. I made a bag of green beans that you could steam in the microwave, and it was a complete meal.