Herbed Stuffing Chicken Crunch Bake Recipe

Updated March 25, 2025

Crunchy stuffing crumbs coat baked chicken with mushrooms in this vintage version of a Campbell's Soup recipe.

Notes: My family used Pepperidge Farm Stuffing mix. You can also make your own bread crumbs, adding dried herbs and crumbled chicken bouillon.

Recipe Details

Prep 10 mins

Cook 55 mins

Active 20 mins

Cooling Time 5 mins

Total 70 mins

Serves 4 to 6 servings

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Ingredients

Adjust oven rack to middle position and preheat oven to 375°F. Butter 9- by 13-inch baking dish.
In large skillet over medium heat, heat 3 tablespoons butter until foaming subsides. Add mushrooms and onion and cook, stirring, until mushrooms and onions have softened and are beginning to brown, 7 to 8 minutes. Evenly spread into baking dish.
In small bowl, stir mushroom soup with milk; set aside. Place stuffing crumbs in pie plate and stir in 1 1/2 tablespoons parsley; set aside.
Pat chicken dry with paper towels. Dip each piece of chicken into soup mixture, coat both sides with stuffing crumbs, then nestle into baking dish. Drizzle remaining soup mixture between chicken pieces and sprinkle remaining crumbs over the top. Drizzle with remaining 3 tablespoons melted butter.
Bake until golden brown and chicken is cooked through (150°F), about 45 minutes. Sprinkle with remaining 1 1/2 teaspoons parsley. Allow to cool five minutes, and serve.

9- by 13-inch baking dish

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	610
% Daily Value*
Total Fat 38g	49%
Saturated Fat 14g	70%
Cholesterol 227mg	76%
Sodium 753mg	33%
Total Carbohydrate 23g	9%
Dietary Fiber 1g	5%
Total Sugars 6g
Protein 42g
Vitamin C 3mg	13%
Calcium 129mg	10%
Iron 3mg	15%
Potassium 755mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.