Ingredients for Chicken Crunch
- 2/3 cup cream of mushroom soup
- 1/2 cup milk
- 1 1/2 lbs boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 cup finely crushed stuffing mix
- 1 teaspoon dried parsley flakes
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How to Make Chicken Crunch
- Preheat oven to 400°F (200°C).
- In a pie plate, whisk together 1/3 cup cream of mushroom soup and 1/4 cup milk.
- Lightly coat 1.5 lbs boneless, skinless chicken breasts in 1/2 cup all-purpose flour.
- Dip each chicken breast into the soup mixture, ensuring it's fully coated.
- Immediately press the chicken into 1 cup finely crushed stuffing mix, ensuring it adheres evenly.
- Arrange chicken pieces in a greased 9x13 inch baking pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear (internal temperature should reach 165°F).
- While chicken bakes, prepare the sauce: In a small saucepan, combine the remaining 1/3 cup cream of mushroom soup with 1/4 cup milk and 1 teaspoon dried parsley flakes.
- Heat over medium-low heat, stirring occasionally, until warmed through and slightly thickened (about 5 minutes).
- Serve the Chicken Crunch immediately, spooning the creamy sauce over each piece.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
11g
Carbs
3g
