2 lbchicken parts
1 can(s)cream of chicken soup
1 Tbspfinely chopped onion
1 Tbspchopped parsley
2-3 cpepperidge farm crushed stuffing mix (i use the blue bag)
2 Tbspmelted butter
How to Make Chicken Crunch
- Mix the soup, milk, onion and parsley. (Mixture will be thick)
Reserve half the mixture for later.
Dip chicken in soup mixture, then roll in the crushed stuffing.
Place in a shallow baking dish. Drizzle butter on top of chicken.
Bake at 400 degrees for 1 hour.
When done, warm up the reserved sauce and serve over the chicken (sort of as a gravy) or you can eat the crunchy chicken without the sauce. Your choice.
(*Note-- I have substituted cheddar cheese soup in place of the cream of mushroom soup and it is awesome!!)