-
-
My review
Baked Mushroom Thighs
TWINKLES0303
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 575 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 575 calories; 32.7 g fat; 29 g carbohydrates; 39 g protein; 138 mg cholesterol; 868 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 247342 Ratings
-
-
-
-
-
Most helpful positive review
1/6/2003
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 R...
Most helpful
Most positive
Least positive
Newest
1/6/2003
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 R...
2/23/2003
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 t...
10/6/2009
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...
5/27/2002
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 ...
4/9/2008
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!
1/27/2003
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 ...
2/7/2011
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 ric...
9/5/2002
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...
1/14/2005
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 sou...