Recipe by Krystal McDow
I got this from another website.
Top Review by Sharon F.
This was so easy, and turned out so well! Even my picky eaters loved it...and wanted seconds, too. (they are die-hard fried chicken fanatics, so this is a REAL plus!) The thighs I had were a bit larger than usual, so I had to add another 15 minutes to the bake time. I had some fresh mushrooms that I needed to use, so while the chicken was baking, I sliced and sauteed the mushrooms with a little butter and garlic, then added the mushroom soup mixture to the frying pan and simmered it until it was reduced to a gravy consistency. This definitely got a "thumbs-up" and "make it again" from my guys.
- 8 chicken thighs
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (10 3/4 ounce) can milk
- 1 teaspoon dried parsley
- 1⁄2 teaspoon onion powder
- 1 cup dry breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon cornstarch
Directions See How It's Made
- 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.