Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned.
INGREDIENTS (for 4 servings):
- 8 chicken thighs
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can milk
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 cup dry bread crumbs
- 2 tablespoons melted butter
- 1 teaspoon cornstarch
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the soup, milk, 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.
Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear).
Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.