Mushroom Chicken Thighs

Total Time

1 Hour

Servings

4

Ingredients

• 8 chicken thighs
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can milk
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1 cup dry bread crumbs
• 2 tablespoons melted butter
• 1 teaspoon corn flour

Instructions

1. Preheat oven to 175°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 175°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 corn flour to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.