Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.