1 can mushroom soup
3/4 c. milk
1 tbsp. finely chopped onion
1 tbsp. finely chopped parsley
2 lbs. chicken legs or parts
1 c. dried bread crumbs
2 tbsp. melted butter

Mix 1/3 cup soup, 1/4 cup milk, onions and parsley. Dip chicken mixture and roll in crumbs. Place in shallow pan or baking dish. Drizzle butter over chicken. Bake at 400 degrees for one hour. Combine remaining soup and milk, heat and serve over cooked casserole.