Baked Mushroom Chicken Thighs |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
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:
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.
|
|