Chicken Crunch

• 1 can cream of chicken soup
• 1/2 c. milk
• 4 skinless, boneless chicken breast halves or nuggets
• 2 Tbsp. all-purpose flour
• 1 1/2 c. Pepperidge Farm herb seasoned stuffing, crushed
• 2 Tbsp. margarine, melted
• 1 tsp. parsley or parsley flakes
• 1/2 tsp. lemon juice (optional)

1. Combine 1/3 cup soup and 1/4 cup milk.
2. Set aside.
3. On waxed paper, lightly coat chicken with flour; dip into soup mixture.
4. On another piece of waxed paper, coat chicken with stuffing.
5. Arrange chicken on baking sheet.
6. Drizzle with margarine.
7. Bake at 400u0b0 for 20 minutes or until chicken is no longer pink.
8. In 1 quart saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice.
9. Over low heat, heat through, stirring occasionally.
10. Serves 4.

cream of chicken soup, milk, skinless, flour, stuffing, margarine, parsley, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016315 (may not work)