MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      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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