Ingredients
-
1
-
1/4
-
1
-
1/8
-
2/3
-
1/4
-
4
-
-
-
-
-
-
-
-
Directions
Lemon Thyme Chicken Crunch,This is a Campbell’s recipe. It is low in fat and sounded good so I thought I would pass it along.,Really good comfort food and a fast work night dinner. I love thyme and that’s what made we want to try this recipe. Chicken was very moist and the flavor was nice too…..I did add a bit of greek seasoning but otherwise followed the recipe exactly. I’ll make this one again, thanks.,This was very good, even better than I had expected as I’m not typically a fan of cream soup. This recipe just intrigued me. used Panko and added extra seasoning to it – onion powder, small amount of thyme, salt, pepper. used reduced fat soup and instead of water, used white wine. used a bit more than called for, I like a thinner sauce and this seemed very thick. I baked for 35 minutes as I was using boneless breast. The breading does stay a bit soggy on the bottom, but no big deal. You could always turn it if that bothers you. I really liked coating the chicken in the soup mix, it gave it a great flavor. With those change, this is a definite keeper for us, will make again. It has a very homestyle flavor, rather reminiscent of a kicked up chicken and stuffing. Thanks for the recipe.
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Steps
|
1
Done
|
In Small Bowl Mix Soup, Water, Lemon Juice and Thyme. |
|
2
Done
|
Mix Bread Crumbs and Paprika on a Plate. |
|
3
Done
|
Dip Chicken Into 1/2 Cup Soup Mixture. |
|
4
Done
|
Coat With Bread Crumb Mixture. |
|
5
Done
|
Place Chicken on Baking Sheet. |
|
6
Done
|
Spray Chicken With Cooking Spray. |
|
7
Done
|
Bake at 375 F For 1 Hour or Until Chicken Is No Longer Pink. |
|
8
Done
|
Heat Remaining Soup Mixture. |
|
9
Done
|
Serve With Chicken. |
