Baked Mushroom Thighs Recipe
- 8 chicken thighs
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 10 ounces milk
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- 1 cup dry bread crumbs
- 2 tablespoons melted butter
- 1 teaspoon cornstarch
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the 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.
step 3: Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
step 4: Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce when chicken is done.