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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

575 calories; 32.7 g total fat; 138 mg cholesterol; 868 mg sodium. 29 g carbohydrates; 39 g protein; Full Nutrition

Reviews (252)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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! Read More
(243)

Most helpful critical review

Rating: 3 stars
01/26/2012
Skin on or off the chicken?????????????? Read More
(20)
348 Ratings
  • 5 star values: 171
  • 4 star values: 107
  • 3 star values: 42
  • 2 star values: 14
  • 1 star values: 14
Rating: 5 stars
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! Read More
(243)
Rating: 5 stars
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! Read More
(243)
Rating: 5 stars
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! Read More
(212)
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Rating: 5 stars
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! Read More
(141)
Rating: 5 stars
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. Read More
(84)
Rating: 4 stars
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! Read More
(54)
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Rating: 5 stars
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. Read More
(44)
Rating: 5 stars
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! Read More
(41)
Rating: 5 stars
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. Read More
(32)
Rating: 5 stars
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. Read More
(26)
Rating: 3 stars
01/26/2012
Skin on or off the chicken?????????????? Read More
(20)