Chicken Crunch

Submitted by Nanna D

"Many years ago I copied this recipe from a magazine - quick and tasty."

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Serves: 4

ingredients

• 10 1⁄2 ounces cream of mushroom soup
• 3⁄4 cup milk
• 1 tablespoon onion, finely chopped
• 1 tablespoon parsley, chopped
• 2 lbs chicken pieces
• 1 cup herb seasoned stuffing mix, finely crushed
• 2 tablespoons butter, melted

directions

1. Combine 1/3 cup soup, 1/4 cup milk, onion, and parsley; dip chicken pieces in soup mixture, then roll in the crushed stuffing mix.
2. Place in shallow baking dish and drizzle butter on chicken.
3. Bake in 400 oven for 1 hour.
4. Meanwhile, combine remaining soup and milk. Heat, stirring now and then.
5. Serve over chicken.

Reviews

[Paka1931]

We really enjoyed this chicken. I used chopped gren onions for color and did add a pn of garlic out of habit. DH loved it! Thanks

 

[Irish350]

I have been making this recipe for about fifteen years. I use Cream of Chicken instead of the Cream of Mushroom. I use the remaining soup for a gravy. It is one of our favorite winter meals.

 

[Debaylady]

This is a real keeper! My husband usually doesn't get excited when I make a chicken dish, but he raved over this one. That is quite a compliment for this recipe. The only thing I did different was to soak my chicken overnite in a mixture of 1/3 c. of the soup mixed with 1/3 c. of 1% milk, and 1 Tbsp. vinegar. When making the dish, I discarded the mixture.

 

[french toast]

This is one of my favorite chicken recipes. Kids love it. You can actually prepare the chicken in the morning leave covered in the fridge and pop in the oven in the evening.

 

[Marsha D.]

This was delicious! I used recipe#44746 for the soup and I had the chicken breast marinading in buttermilk before I made the recipe. It turned out GREAT! had a nice flavor and the chicken had a nice crunch without the soup over it. Thanks for sharing the recipe!