Ranchero Oven-Fried Chicken

Serving size:8
Prep Time:
Total Time:
Ranchero Oven-Fried Chicken

Ingredients

  • 2 cup <a href="http://www.campbellskitchen.com/" target="blank">Pepperidge Farm® Herb Seasoned Stuffing</a>, crushed or 2 cups <a href="http://www.campbellskitchen.com/" target="blank">Pepperidge Farm® Corn Bread Stuffing</a>
  • 1/2 cup all-purpose flour
  • 1 can (10 3/4 oz.) <a href="http://www.campbellskitchen.com/" target="blank">Campbell's® Condensed Creamy Ranchero Tomato Soup</a>
  • 1 tbsp water
  • 1 lb chicken parts (breasts, thighs, drumsticks)

Directions

Put the crushed stuffing and flour on 2 separate plates.

Stir the soup and water in a shallow dish. Lightly coat the chicken with the flour. Dip the chicken into the soup mixture, then coat with the stuffing crumbs.

Put the chicken on a baking sheet. Bake at 400°F. for 50 min. or until the chicken is cooked through*. Serve the chicken warm or at room temperature.

 

Tip: *The internal temperature of the chicken parts should reach 170°F.

Make Ahead: Prepare the chicken as directed and cool for 30 min. Cover and refrigerate the chicken for up to 24 hr. When ready to serve, place the chicken on a baking sheet and bake at 350°F. for 30 min. or until hot.