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  Chicken Crunch
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
1 can Campbell's Cream of Chicken Soup (10 3/4 oz)
1/2 cup Milk
4 Skinless, boneless chicken breast halves
2 tbsp All-purpose flour
1 1/2 cup Pepperidge Farm Herb Seasoned Stuffing, finely crushed
2 tbsp Margarine, melted
1 tsp Chopped fresh parsley or dried parlsey flakes (opt)
1/2 tsp Lemon juice (opt)
Instructions:
Prep Time: 15 minutes. Cook Time: 20 minutes.

1. In shallow dish, combine 1/3 cup soup and 1/4 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 1-quart saucepan, combine remaining soup, 1/4 cup milk, parlsey
and lemon juice. Over low heat, heat through, stirring occasionally.
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