Sanderson's Cookbook, Chicken Crunch

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Chicken Crunch

1 can cream of mushroom soup
1/2 cup milk
1 tablespoon minced onion
2 1/2 pounds chicken, cut up
1 cup packaged, herb-seasoned stuffing mix, finely crushed
2 tablespoons margarine

Mix soup, milk, and onion. Dip chicken pieces into soup mixture. Roll in stuffing crumbs. Place in shallow baking dish. Place dabs of margarine over mixture. Bake at 350 degrees for an hour and 15 minutes, or until chicken is tender. Serves six to eight.