Crispy Crunchy Creamy Chicken Recipe

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

1. Rinse chicken and pat dry.
2. (Chicken may be skinned.)
3. Preheat oven to 375-400 degrees.
4. Combine 1/2 of the soup, the lowfat milk, onion and parsley in a bowl, keeping the other 1/2 of the soup for the sauce.
5. Dip the chicken in the soup mix and then roll in the crushed stuffing.
6. Arrange chicken in a baking dish and drizzle melted butter over the chicken.
7. Bake for approximately 1 hour, being careful not to let the coating overbrown.
8. Sauce: 1/2 can of soup plus whatever was leftover from the dipping mix.
9. Heat through, but don't allow to boil.
10. Arrange cooked pcs on a platter with a vegetable (I like broccoli) and pour sauce over chicken and vegetable.
11. Serves 4.

chicken, cream of mushroom soup, milk, herb stuffing, onion, parsley, butter

Taken from cookeatshare.com/recipes/crispy-crunchy-creamy-chicken-38735 (may not work)