Ingredients
- 2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed or 2 cups Pepperidge Farm® Corn Bread Stuffing
- 1/2 cup all-purpose flour
- 1 can (10 3/4 oz.) Campbell's® Condensed Creamy Ranchero Tomato Soup
- 1 tbsp water
- 1 lb chicken parts (breasts, thighs, drumsticks)
Directions
Put the crushed stuffing and flour on 2 separate plates.
Stir the soup and water in a shallow dish. Lightly coat the chicken with the flour. Dip the chicken into the soup mixture, then coat with the stuffing crumbs.
Put the chicken on a baking sheet. Bake at 400°F. for 50 min. or until the chicken is cooked through*. Serve the chicken warm or at room temperature.
Tip: *The internal temperature of the chicken parts should reach 170°F.
Make Ahead: Prepare the chicken as directed and cool for 30 min. Cover and refrigerate the chicken for up to 24 hr. When ready to serve, place the chicken on a baking sheet and bake at 350°F. for 30 min. or until hot.