Prep 15 mins
Cook 45 mins
I got this from another website.
- 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
- 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.
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.