Ingredients Jump to Instructions ↓

  1. 8 chicken thighs

  2. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  3. 1 (10 3/4 ounce) can milk

  4. 1 teaspoon dried parsley

  5. 1/2 teaspoon onion powder

  6. 1 cup dry bread crumbs

  7. 2 tablespoons melted butter

  8. 1 teaspoon cornstarch

Instructions Jump to Ingredients ↑

  1. 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.


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