Baked Mushroom Thighs

Name: Baked Mushroom Thighs
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 chicken thighs; 1 can condensed cream of mushroom soup; 1 can milk; 1 tsp dried parsley; 1/2 tsp onion powder(I use shallot salt); 1 cup dry bread crumbs; 2 tbsp melted butter; 1 tsp cornstarch

Morningwood @cook_2914726

Tastes great with how little work goes into it, plus this can scaled down for two really easy.

Morningwood @cook_2914726

Tastes great with how little work goes into it, plus this can scaled down for two really easy.

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Ingredients

15 mins

4 servings

8chicken thighs
1 cancondensed cream of mushroom soup
1 canmilk
1 tspdried parsley
1/2 tsponion powder(I use shallot salt)
1 cupdry bread crumbs
2 tbspmelted butter
1 tspcornstarch

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Steps

15 mins

1

Preheat oven to 350
2

In a medium bowl combine the soup, milk, parsley and onion powder. Mix well. Place bread crumbs in a shallow dish; dip chicken thighs in soup mixture, then crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
3

Drizzle with melted butter and bake for 45 minutes, or until chicken is nicely browned.
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.