Chicken Crunch

Chicken Crunch

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

Mix first 4 ingredients. Crush stuffing fine. Add margarine. Dip
chicken into soup mixture, then dredge in stuffing. Place in greased
baking pan. Drizzle melted margarine over top. Bake slowly at 325
degrees to 350 degrees for one hour or until done.