Preheat oven to 400°F.
Combine the soup with the milk in a shallow bowl.
Put the flour in a zipper bag. Shake each piece of chicken in the flour to coat. Dip the coated chicken into the soup mix, then into the herb stuffing to coat evenly. Discard soup mix when finished.
Arrange chicken pieces on a baking sheet sprayed with non-stick pan spray or covered with non-stick foil. Drizzle the melted butter over the chicken.
Bake uncovered for 25 minutes. Turn and continue baking the chicken another 20 minutes or until chicken is done when punctured with a fork and juices run clear. Internal temperature must reach 165°F at the thickest part of the thigh.