Baked Mushroom Thighs – a delicious recipe with chicken, condensed cream, milk, parsley, onion powder, bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
2
Pour the soup into a medium bowl.
3
Fill the empty can with milk, and add to the bowl along with the parsley and onion powder.
4
Mix well.
5
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.
6
Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
7
Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch.
8
Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens.
9
Use this as a sauce when chicken is done.
458
kcal
Calories
26
g
Fat
6
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 chicken thighs, 1 (10.75 ounce) can condensed cream of mushroom soup, 10 ounces milk, 1 teaspoon dried parsley, and more.
Yes, Baked Mushroom Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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