Herbed Stuffing Chicken Crunch Bake Recipe

1. 1

   Adjust oven rack to middle position and preheat oven to 375&degF. Butter 9- by 13-inch baking dish.

2. 2

   In large skillet over medium heat, heat 3 tablespoons butter until foaming subsides. Add mushrooms and onion and cook, stirring, until mushrooms and onions have softened and are beginning to brown, 7 to 8 minutes. Evenly spread into baking dish.

3. 3

   In small bowl, stir mushroom soup with milk; set aside. Place stuffing crumbs in pie plate and stir in 1 1/2 tablespoons parsley; set aside.

4. 4

   Pat chicken dry with paper towels. Dip each piece of chicken into soup mixture, coat both sides with stuffing crumbs, then nestle into baking dish. Drizzle remaining soup mixture between chicken pieces and sprinkle remaining crumbs over the top. Drizzle with remaining 3 tablespoons melted butter.

5. 5

   Bake until golden brown and chicken is cooked through (150&degF), about 45 minutes. Sprinkle with remaining 1 1/2 teaspoons parsley. Allow to cool five minutes, and serve.

* Per serving · 4 servings · Values may vary.