Crunchy Chicken with Ham Sauce
How about some simple Southern cooking? Try this easy to make dish with crunchy baked chicken that is coated with crushed stuffing and topped with a creamy ham and cheese sauce - now that's delish!
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup reduced fat (2%) milk
1.5 pounds skinless, boneless chicken breast halves (about 6 breast halves)
3 tablespoons all-purpose flour
2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tablespoons butter, melted
0.5 cup shredded Swiss cheese (about 2 ounces)
0.333 cup chopped cooked ham
6 cups hot cooked egg noodles
0.75 cup reduced fat (2%) milk
1.5 pounds skinless, boneless chicken breast halves (about 6 breast halves)
3 tablespoons all-purpose flour
2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tablespoons butter, melted
0.5 cup shredded Swiss cheese (about 2 ounces)
0.333 cup chopped cooked ham
6 cups hot cooked egg noodles
Instructions
Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in the soup mixture. Coat the chicken with the stuffing. Place the chicken on the baking sheet. Drizzle with the butter.
Bake at 400°F. for 20 minutes or until the chicken is cooked through.
Heat the remaining soup, remaining milk, cheese and ham in a 1-quart saucepan over medium heat until the cheese is melted, stirring often. Serve the chicken and sauce with the noodles.
Bake at 400°F. for 20 minutes or until the chicken is cooked through.
Heat the remaining soup, remaining milk, cheese and ham in a 1-quart saucepan over medium heat until the cheese is melted, stirring often. Serve the chicken and sauce with the noodles.
Crunchy Chicken with Ham Sauce
How about some simple Southern cooking? Try this easy to make dish with crunchy baked chicken that is coated with crushed stuffing and topped with a creamy ham and cheese sauce - now...
Directions
Print
Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in the soup mixture. Coat the chicken with the stuffing. Place the chicken on the baking sheet. Drizzle with the butter.Bake at 400°F. for 20 minutes or until the chicken is cooked through.Heat the remaining soup, remaining milk, cheese and ham in a 1-quart saucepan over medium heat until the cheese is melted, stirring often. Serve the chicken and sauce with the noodles.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.75 cup reduced fat (2%) milk1.5 pounds skinless, boneless chicken breast halves (about 6 breast halves)3 tablespoons all-purpose flour2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed2 tablespoons butter, melted0.5 cup shredded Swiss cheese (about 2 ounces)0.333 cup chopped cooked ham6 cups hot cooked egg noodles
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