1 (8 oz.) pkg. cornbread stuffing mix
1/4 c. butter, melted
1 (10 3/4 oz.) can condensed cream of chicken soup
1/3 c. milk
1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up

In a large bowl, combine cornbread stuffing mix and melted butter; toss well.

In medium bowl, stir together soup and milk. Dip chicken into soup mixture, pressing with hands to coat chicken pieces. Place coated chicken pieces in a 15 1/2 x 10 1/2 x 2 inch baking pan. Bake in a 375 degree oven about 1 hour or until done. Makes 6 servings.