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Chicken Crunch


  • 3/4 cup milk
  • 1 Tbsp. chopped parsley
  • 2 lbs. chicken parts
  • 2 Tbsp. melted butter or margarine
  • 1 can cream of chicken soup
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  • 1 Tbsp. onion, finely chopped
  • 1 cup herb seasoned stuffing, finely crushed


Mix 1/3 cup soup, 1/4 cup milk, onion, and parsley. Dip chicken in soup mixture; then roll in stuffing. Place in a 12x8x2 inch baking dish. Drizzle butter on chicken. Bake at 400 degrees F. for 1 hour. Combine remaining soup and milk; heat, stir occasionally. Pour over chicken. Delicious served over hot rice or creamed potatoes.

By Jodi from Aurora, CO


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