A delightful baked chicken recipe with a crispy herb crust and a creamy sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy crust.
In a mixing bowl, combine half of the condensed soup, milk, chopped onion, and parsley.
Mix thoroughly to ensure the flavors are well combined.
Dip each chicken piece into the soup mixture, then coat it with the crushed stuffing mix.
Press the stuffing mix firmly onto the chicken for a better crust.
Place the coated chicken pieces in a shallow baking dish and drizzle melted butter over them.
Ensure the chicken pieces are evenly spaced for even cooking.
Bake in the preheated oven for 1 hour or until the chicken is cooked through and the crust is golden brown.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, heat the remaining soup and milk in a saucepan, stirring occasionally.
Stirring prevents the sauce from sticking to the pan.
Serve the baked chicken with the warm sauce drizzled over it.
Garnish with a sprig of parsley for a touch of elegance.
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