Chicken Crunch - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk
4 skinless, boneless chicken breast halves
2 Tbsp. flour
1 1/2 c. Pepperidge Farm herb stuffing, crushed fine
2 Tbsp. melted margarine

Preparation

In a shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
On waxed paper, lightly coat chicken with flour and dip into soup mixture.
On another piece of waxed paper, coat chicken with stuffing.