Baked Chicken

2 pounds of chicken
1 can cream of mushroom soup
3/4 cup milk
1 tablespoon finely chopped green onion
1 tablespoon fine chopped parsley
1 cup finely crushed packaged herb stuffing
2 tablespoons melted butter

Mix 1/3 cup soup with 1/4 cup milk. Add green onion and parsely. Dip chicken in mixture and then roll in stuffing. Place in casserole dish and drizzle melted butter on chicken. Combine remaining soup and milk. Heat and pour over finished chicken.