Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds, raw | Chicken thighs, meat only | 10.75 | ounces | Cream of Mushroom Soup, 98% Fat Free | 10.75 | fliud ounces | skim milk | 1 | teaspoon | parsley flakes | 1 | cup | Bread crumbs or crushed cornflakes | 2 | tablespoons | butter, melted | 1 | teaspoon | Cornstarch |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 350 degrees F (175 degrees C). | 2 | 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. | 3 | 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). | 4 | 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. |
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