Ranchero Oven-Fried Chicken

Ronald Snynovec

2 cups Herb seasoned or corn bread stuffing

½ cup flour

1 can (10 3.4 oz.) Campbell’s Creamy Ranchero Tomato Soup

1 T. water

4 lbs. chicken parts (breasts, thighs, drumsticks)

Put the stuffing and flour on 2 separate plates.  Stir soup and water in a shallow dish.   Lightly coat chicken with flour.   Then dip into soup mixture, then, coat with stuffing crumbs.

   Put chicken on baking sheet.  Bake 400 degrees for 50 minutes or till chicken is cooked through (internal temp is 170 degrees)  Serve chicken warm or room temperature.