|Soft bread crumbs||2 Cup (32 tbs)|
|Finely diced cooked ham||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Hard butter||8 Tablespoon, sliced and quartered|
|Chicken drumsticks with thighs||4|
|Milk||1 Cup (16 tbs)|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Cream of mushroom soup mix||2 1⁄4 Teaspoon (1 Can Or 1 Envelope)|
|Cold water||2 Cup (32 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
Mix soft bread crumbs, ham and parsley in a large bowl; cut in butter or margarine quickly with a pastry blender; chill while fixing chicken so butter doesn't melt.
Pull skin from chicken pieces; halve breasts, then cut out rib bones with scissors.
Separate thighs and drumsticks at joints with a sharp knife.
To make pockets for stuffing, pull each breast piece open on its thick side, and cut an opening along bone in each leg and thigh.
Stuff about 1/4 cup chilled stuffing into each half breast and 2 tablespoonfuls into each leg and thigh.
Place 1/2 cup of the milk in a pie plate and dry bread crumbs on a sheet of waxed paper. (Set remaining 1/2 cup milk aside for making sauce.)
Roll stuffed chicken pieces in milk, then in bread crumbs to coat; chill while making sauce.
Combine mushroom soup mix and water in a small saucepan; cook, following label directions.
Stir in remaining 1/2 cup milk and chili sauce; pour 1 cup into shallow 12 cup baking dish.
Place chicken pieces, standing on edge if needed to fit, in sauce in dish; drizzle remaining sauce between pieces.
Bake in moderate oven (350Â°) 1 hour and 15 minutes, or until tender and richly golden.
Garnish with parsley, if you wish.
HOSTESS NOTE: If dinner is delayed, simply lower oven heat to very slow (250Â°) and fit a sheet of foil, tent fashion, over casserole.
It will hold about an hour.