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Recipe by: quiana
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See below ingredients and instructions of the recipe
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 ts Chopped fresh parsley or
-dried parlsey flakes (opt)
1/2 ts Lemon juice (opt)
Prep Time: 15 minutes. Cook Time: 20 minutes.
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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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