Chicken Crunch

1 (10.75 ounce) can Campbell s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

½ cup milk

4 skinless, boneless chicken breasts

2 tablespoons all-purpose flour

1 ½ cups Pepperidge Farm® Herb Seasoned Stuffing, finely crushed

2 tablespoons 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 degrees F for 20 minutes or until done.

Mix remaining soup and milk in saucepan. Heat through. Serve with chicken.