345 Ratings
  • 5 Rating Star 169
  • 4 Rating Star 107
  • 3 Rating Star 41
  • 1 Rating Star 14
  • 2 Rating Star 14

Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned. I like to serve this with mashed potatoes or buttered rice, with broccoli as a side dish.

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

574.86 calories; 38.98 g protein; 29.01 g carbohydrates; 32.67 g fat; 138.31 mg cholesterol; 867.96 mg sodium.Full Nutrition


Reviews (250)

Read All Reviews

Most helpful positive review

CLBPROUDMOM
08/10/2003
This chicken was delicious! The golden brown crust was crunchy and sealed the juices into the chicken. I prepared this using 10 chicken legs which I first seasoned with Fiesta brand Chicken Rub (available in Texas). Because of cross-contamination concerns with the raw chicken I changed the method of preparation. In a shallow bowl I mixed the 1 cup of dry bread crumbs the tsp of onion powder and the 1 tsp of dried parsley. In a separate bowl I added can of the mushroom soup only. I rolled my seasoned chicken into the mushroom soup then rolled into the dry crumb mix. This allowed the crumb mixture to adhere to the chicken resulting in a delicious crust. I drizzled with the 2 TBLs of melted butter and baked as instructed. I used the other can of the mushroom soup and a can of milk to make gravy which we served over white rice. My husband loved this meal! Thank you Doris!
(242)

Most helpful critical review

Anonymous
01/26/2012
I'd be very leary of using the sauce you just dipped raw chicken in for the gravy. Maybe reserve some on the side for gravy. Wouldn't want anyone to get sick!
(13)
345 Ratings
  • 5 Rating Star 169
  • 4 Rating Star 107
  • 3 Rating Star 41
  • 1 Rating Star 14
  • 2 Rating Star 14
CLBPROUDMOM
08/10/2003
This chicken was delicious! The golden brown crust was crunchy and sealed the juices into the chicken. I prepared this using 10 chicken legs which I first seasoned with Fiesta brand Chicken Rub (available in Texas). Because of cross-contamination concerns with the raw chicken I changed the method of preparation. In a shallow bowl I mixed the 1 cup of dry bread crumbs the tsp of onion powder and the 1 tsp of dried parsley. In a separate bowl I added can of the mushroom soup only. I rolled my seasoned chicken into the mushroom soup then rolled into the dry crumb mix. This allowed the crumb mixture to adhere to the chicken resulting in a delicious crust. I drizzled with the 2 TBLs of melted butter and baked as instructed. I used the other can of the mushroom soup and a can of milk to make gravy which we served over white rice. My husband loved this meal! Thank you Doris!
(242)
Anonymous
07/06/2003
My husband and I loved this dish! I used boneless and skinless chicken thighs. I also added fresh cracked pepper garlic powder and paprika. As for the concern of using the soup mixture after the raw chicken had been in it I set aside about 1 1/2 cups before dipping the chicken. We will be having this again!
(211)
NicoleR33
10/07/2009
Great recipe! Here's what I did: I took 1/4c can mushroom soup and a cup of milk and whisked them together. I also added garlic salt for flavor. I trimmed the fat off the chicken thighs (which I think are better than chicken breast b/c the bone holds in all the flavor). In a separate bowl I mixed a packet of onion soup mix and a 3/4c breadcrumbs. Dipped the thighs in the soup mix then rolled it in the dry mix. I placed them on a wire rack over a pan and sprayed it with spray butter. Cooked it at 375 for 45 mins. Was cooked perfectly. I took the remaining soup whisked in a cup of milk (added more garlic salt to taste) and about 2 tsp of cornstarch. I did everything to taste/look. I cooked rice and some steamed asparagus with it. Great meal no leftovers!
(140)
MONCHICHI
09/14/2003
I was searching for an easy and tasty dish using chicken thighs and I was very pleased with this recipe. I recommend removing the skin from the thighs as the crumbs will stick better. I used reduced fat cream of mushroom soup and 8 oz of skim milk for a light version. I also recommend Italian seasoned bread crumbs for extra flavor. This is a nice dish served with flavored couscous and pinto beans. I highly recommend.
(84)
JSCHEIDCO
04/09/2008
This was really good! Everyone liked it. The only thing I did differently was to add some onion soup mix (dry) to the bread crumbs to punch up the flavor. YUM!
(54)
Mollycurls77
05/15/2003
This recipe is simple and delicious. To the mushroom soup I added garlic powder along with the onion powder. I also added some Mrs. Dash because I didn't have any dried parsley. I seasoned the bread crumbs with salt and pepper and still didn't find the end product too salty. I decided not to make the sauce because I don't like the thought of eating a sauce that I previously used to dip raw chicken pieces in...even if I am going to boil it! All in all my family loved this and I'll add this to my rotation. Thanks Doris.
(44)
Sicily
02/09/2011
Incredibly yummy comfort food recipe very easy and minimal work - great for busy weekdays when you just want to throw something in the oven and relax after coming home. I usually put on the rice cooker while popping the chicken in the oven and voila! Dinner is ready within an hour and mama has time for a glass of wine and an episode of something while it cooks. Thanks for sharing this!
(41)
Anonymous
01/23/2003
After reading all the reviews I decided to try it. I used unseasoned bread crumbs but added a tiny bit of parmesan cheese to the crumbs. I used boneless thighs. It was so easy! My 12 year old liked it without the sauce while my husband and I enjoyed the sauce. I made it a second time this time with italian seasoned bread crumbs and actually preferred it with the unseasoned. You need to go with your family preferences.
(32)
LIVING4HIM
01/14/2005
I doubled this recipe so we could have left overs. Good thing since it was a big hit. I removed the skin from my thighs to cut back on the greasiness. I added about 1/4 cup sour cream to the soup/milk mixture for added kick. Served it with mashed potatoes and a green vegie. Didn't use the cornstarch as the "gravy" was thick enough.
(26)