Herbed Stuffing Chicken Crunch Bake

Ingredients

• 6 tablespoons unsalted butter, melted, divided
• 8 ounces shitake or cremini mushroons, ends trimmed, sliced thin
• 1 medium onion, finely chopped
• 1 can cream of mushroom soup
• 3/4 cup whole milk
• 2 1/2 cups herbed dry stuffing crumbs, crushed
• 2 tablespoons fresh parsely, chopped, divided
• 2 pounds, bone-in, skin-on, chicken drumsticks and thighs

Directions

1. Set an oven rack in the middle position and heat the oven to 375°F. Coat a 9- by 13-inch baking dish with butter.
2. Warm 3 tablespoons butter in a large skillet over medium heat until the bubbling settles down. Add the mushrooms and onion, then cook, stirring now and then, until both have softened and started to take on color, 7 to 8 minutes. Spread the mixture evenly in the prepared baking dish.
3. In a small bowl, mix the mushroom soup with the milk, then set it aside. Put the stuffing crumbs in a pie plate, stir in 1 1/2 tablespoons parsley, and set that aside too.
4. Blot the chicken dry with paper towels. Dip each piece into the soup mixture, cover both sides with the stuffing crumbs, and arrange it snugly in the baking dish.
5. Spoon the remaining soup mixture into the spaces between the chicken pieces, then scatter the remaining crumbs over everything. Drizzle the remaining 3 tablespoons melted butter on top.
6. Bake until the top is golden brown and the chicken is cooked through, reaching 150°F, about 45 minutes. Finish with the remaining 1 1/2 teaspoons parsley. Let it rest for 5 minutes, then serve.