Saw this online and needed to make it healthier... I know my guys will like it, but we need to cut the fat!
Quantity
6
Quantity Unit
thighs
Prep Time (minutes)
15
Cook Time (minutes)
45
Ready In (minutes)
60
Ingredients
Amount
Measure
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
Steps
Sequence
Step
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.
