Baked Mushroom Chicken Thighs - cooking recipe

Ingredients

8 chicken thighs
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can milk
1 teaspoon dried parsley
1/2 teaspoon onion powder
1 cup dry breadcrumbs
2 tablespoons melted butter
1 teaspoon cornstarch

Preparation

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the soup, milk, 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 at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear).
Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.