Chicken Crunch

Ingredients

• 1 can cream of mushroom soup
• 1/3 cup milk
• 1 tablespoon chopped onion
• 1 tablespoon chopped parsley
• 1 package Pepperidge Farm Cornbread Stuffing Mix
• 2 tablespoons butter, melted
• 1 to 2 pounds fryer parts or breasts

Instructions

1. Mix first 4 ingredients.
2. Crush stuffing fine.
3. Add butter.
4. Dip chicken into soup mixture, then dredge in stuffing.
5. Place in greased baking pan.
6. Drizzle melted butter over the top.
7. Bake slowly at 325 to 350 degrees F for one hour or until done. You may have to add a little water.