Ingredients
4
4 servings
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 575
- Carbohydrate: 29g
- Fat: 33g
- Fiber: 1g
- Protein: 39g
- Sugar: 7g
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