Chicken Crunch

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 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 F to 350 degrees F for one hour or until done. You may have to add a little water.