Description
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.
Ingredients
- 8 chicken thighs
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 10 ounces milk
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- 1 cup dry bread crumbs
- 2 tablespoons melted butter
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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 9×13 inch baking dish.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear)
- about 45 minutes.
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4