Chicken Crunch

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Title: Chicken Crunch
Categories: Main dish
Yield: 4 servings

1 cn Campbell's Cream of Chicken
-Soup (10 3/4 oz)
1/2 c Milk
4 Skinless, boneless chicken
-breast halves
2 tb All-purpose flour
1 1/2 c Pepperidge Farm Herb
-Seasoned Stuffing, finely
-crushed
2 tb Margarine, melted
1 t Chopped fresh parsley or
-dried parsley flakes (opt)
1/2 t Lemon juice (opt)

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.

Serving suggestion: With sugar snap peas and carrots.

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