Baked Mushroom Thighs - chicken

Method

• 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.