Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned. I like to serve this with mashed potatoes or buttered rice, with broccoli as a side dish.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
575 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
Step 3
Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
Step 4
Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce when chicken is done.
Ingredients
½ teaspoon onion powder
1 teaspoon cornstarch
1 (10.75 ounce) can condensed cream of mushroom soup
