Chicken Crunch Name: patti osteen Base: retired Recipe: Chicken Crunch -------------------------------------------------- 1-can (10 3/4 oz.) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup, 1/2-cup milk, 4-boneless chicken breast halves, 2-tbsp. all-purpose flour, 1-1/2-cups Herb Seasoned Stuffing, finely crushed, 2-tbsp. butter or margarine, melted, -------------------------------------------------MIX 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing. PLACE chicken on baking sheet. Drizzle with butter. Bake at 400°F. for 20 min. or until done. MIX remaining soup and milk in saucepan. Heat through. Serve with chicken.