1 can (10 3/4 ounces) Campbell'sŪ Condensed Cream of Chicken Soup
1/2 cup milk
4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge FarmŪ Herb Seasoned Stuffing, crushed
2 tablespoons butter, melted
Instructions
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 soup mixture with the chicken.
Originally Submitted
2/13/2011
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