Cooking Directions

• Heat the oven to 400°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.
• 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.
• Bake for 20 minutes or until the chicken is cooked through.
• 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.

Ingredients

• 2 tablespoons all-purpose flour
• 1.5 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup milk
• 1.25 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter, melted