1 chicken, cut up
1 can cream of mushroom soup
1/3 c. milk
1 c. crushed Pepperidge Farm herb stuffing (or as much as needed)
1 tbsp. minced onion
1 tbsp. dry parsley
2 tbsp. melted butter

Rinse chicken and pat dry. (Chicken may be skinned.) Preheat oven to 375-400 degrees. Combine 1/2 of the soup, the milk, onion and parsley in a bowl, keeping the other 1/2 of the soup for the sauce. Dip the chicken in the soup mixture and then roll in the crushed stuffing.

Arrange chicken in a baking dish and drizzle melted butter over the chicken. Bake for approximately 1 hour, being careful not to let the coating overbrown.

Sauce: 1/2 can of soup plus whatever was leftover from the dipping mixture. Heat through, but do not allow to boil.

Arrange cooked pieces on a platter with a vegetable (I like broccoli) and pour sauce over chicken and vegetable. Serves 4.