Baked Mushroom Thighs190 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by TWINKLES0303
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 575 cal
- 32.7 g
- 29 g
Based on a 2,000 calorie diet
Reviews (190)Rate This Recipe
"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 (av..." See moreailable 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..." See more 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 thi..." See morenk 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!"
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