Baked Mushroom Thighs

Ingredients

• Servings: 4
• 8 chicken thighs
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 10 ounces milk
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1 cup dry bread crumbs
• 2 tablespoons melted butter
• 1 teaspoon cornstarch

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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 9x13 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.