chicken crunch

1 can cream of chicken soup

1/2 cup milk

4 skinless, boneless chicken breast halves (about 1 1/4 pounds)

2 tablespoons all-purpose flour

1 1/2 cups 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.