Recipe - Chicken Crunch

1 cn Campbell's Cream of Chicken
Soup (10 Three fourths oz)
One half cup Milk
4 Skinless, boneless chicken
breast halves
2 tablespoon Allpurpose flour
1 One half cup Pepperidge Farm Herb
Seasoned Stuffing, finely
crushed
2 tablespoon Margarine, melted
1 teaspoon Chopped fresh parsley or
dried parlsey flakes (opt)
One half teaspoon Lemon juice (opt)

Prep Time: 15 minutes. Cook Time: 20 minutes.

1. In shallow dish, combine 1/3 cup soup and One fourth cup milk; set aside.

2. On waxed paper, lightly coat chicken with flour; dip into soup
mixture. On another piece of waxed paper, coat chicken with stuffing.

3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at
400'F. 20 minutes or until chicken is no longer pink.

4. In 1quart saucepan, combine remaining soup, One fourth cup milk, parlsey
and lemon juice. Over low heat, heat through, stirring occasionally.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip