1 can cream of mushroom soup
3/4 c. milk
1 tbsp. finely chopped onion
1 tbsp. chopped parsley
2 lbs. chicken parts
1 c. finely crushed packaged herb seasoned stuffing mix
2 tbsp. melted butter

Mix 1/3 cup soup, 1/4 of milk, onion, and parsley. Dip chicken in soup mixture; then roll in stuffing. Place in shallow baking dish, 8x12x2 inches. Drizzle butter on chicken. Bake at 400 degrees for 1 hour.

Meanwhile, combine remaining soup and milk. Heat, stir now and then. Serve over chicken. 4-6 servings.