Baked Mushroom Chicken Thighs

I got this from another website.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  chicken thighs
• 1 (10 3/4ounce) can  condensed cream of mushroom soup
• 1 (10 3/4ounce) can milk
• 1  teaspoon dried parsley
• 1⁄2 teaspoon onion powder
• 1  cup  dry breadcrumbs
• 2  tablespoons  melted butter
• 1  teaspoon cornstarch

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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).
4. 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.