Baked Mushroom Thighs

Baked Mushroom Thighs

222
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"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."

Ingredients

1 h {{adjustedServings}} servings 575 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
  4. 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.
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Reviews

222
  1. 310 Ratings

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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...

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...

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...