Chicken Crunch

CHICKEN CRUNCH

1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup milk
4 skinless, boneless chicken breast halves (about 1 1/4 lbs.)
2 Tbsp. all-purpose flour
1 1/2 cups herb seasoned stuffing, crushed
2 Tbsp. butter, melted

Heat the oven to 400 degrees. 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. Makes 4 servings.