Step 1

Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.

Step 2

Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.

Step 3

Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.

Step 4

Place chicken on top of the butter. Season with salt and pepper.

Step 5

In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.

Step 6

Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.