*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 ½ tsp of onion powder, and the 1 tsp of dried parsley. In a separate bowl, I added ½ 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 ½ can of the mushroom soup and a ½ can of milk to make gravy, which we served over white rice. My husband loved this meal! Thank you Doris!
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!
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!
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.
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.
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!
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.
Sounds delicious! For those concerned with the "contamination" issue. The sauce is COOKED... like the chicken... so there will be no contamination issue! I've cooked and served my teriyaki marinade as my mother always did. No one ever got sick because it's COOKED.