Wednesday, May 11, 2011

Quick Recipe that is delicious

I used to cook a lot! I made tons of recipes up in college using items I got on sale or from the farmers market. My best friend for instance says she uses recipes I made up all the time. Alas I don't cook fun things anymore as my husband is never home at a normal time. He calls me when he leaves work which gives me about 25 minutes to whip something up.

Right now I really like this recipe app from Campbell's Soup that I downloaded to my phone. It lets me send my hubby a few recipes I am thinking about making so he can pick what he wants to eat. Super Easy! So I thought I would share his new favorite recipe, Chicken Crunch. Below the recipe I have added some of my alterations.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tablespoons butter, melted
  • Heat the oven to 400°F.  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 onto a baking sheet. Drizzle with the butter.
  • Bake for 20 minutes or until the chicken is cooked through.
  • Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling.  Serve the soup mixture with the chicken.

The above recipe isn't enough for many leftovers but is a great size for just a dinner of two people. We need leftovers in this house to save money on my husband eating out for lunch.

- I double the amount of chicken but use tenders because they are cheaper and don't get dried out cooking (sometimes I get ten pieces using the batter).

-I use two cans of Cream of Chicken Soup (one is not enough) and add 1 can full of milk into a pot with them. After mixing it up I pour about 1/2 cup in a bowl to use for the batter.

-Seasoned bread crumbs work just as well as stuffing and you don't have to crush them.

-I cut out the butter all together.

-I spray my glass baking dish before baking. I also have found that it needs to cook about 25 minutes but that may be my oven. Just cut into the center of a chicken tender to see if it is cooked. FYI don't let your color blind husband tell you if it's done, he will try and feed you partially raw chicken. :)

I may not be making many new recipes up these days but I am trying new ones out that are time efficient, budget friendly, and adhere to me not eating beef. Enjoy!


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