READY IN 1 hr

Baked Mushroom Thighs

Read Reviews (192)

"Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned. I like to serve this with mashed potatoes or buttered rice, with broccoli as a side dish." — TWINKLES0303

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Aug 10, 2003

This chicken was delicious! The golden brown crust was crunchy and sealed the juices into the chicken. I prepared this using 10 chicken legs, which I first seasoned with Fiesta brand Chicken Rub (available in Texas). Because of cross-contamination concerns with the raw chicken, I changed the method of preparation. In a shallow bowl, I mixed the 1 cup of dry bread crumbs, the ½ tsp of onion powder, and the 1 tsp of dried parsley. In a separate bowl, I added ½ can of the mushroom soup only. I rolled my seasoned chicken into the mushroom soup then rolled into the dry crumb mix. This allowed the crumb mixture to adhere to the chicken resulting in a delicious crust. I drizzled with the 2 TBLs of melted butter, and baked as instructed. I used the other ½ can of the mushroom soup and a ½ can of milk to make gravy, which we served over white rice. My husband loved this meal! Thank you Doris!

—CLBPROUDMOM

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Most Helpful Critical Review

Jan 26, 2012

Skin on or off the chicken??????????????

—Tom

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265 Ratings

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Jul 06, 2003

My husband and I loved this dish! I used boneless and skinless chicken thighs. I also added fresh cracked pepper, garlic powder, and paprika. As for the concern of using the soup mixture after the raw chicken had been in it, I set aside about 1 1/2 cups before dipping the chicken. We will be having this again!

—TINADW20

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Oct 07, 2009

Great recipe! Here's what I did: I took 1/4c can mushroom soup and a cup of milk and whisked them together. I also added garlic salt for flavor. I trimmed the fat off the chicken thighs (which I think are better than chicken breast b/c the bone holds in all the flavor). In a separate bowl I mixed a packet of onion soup mix and a 3/4c breadcrumbs. Dipped the thighs in the soup mix then rolled it in the dry mix. I placed them on a wire rack over a pan and sprayed it with spray butter. Cooked it at 375 for 45 mins. Was cooked perfectly. I took the remaining soup, whisked in a cup of milk (added more garlic salt to taste), and about 2 tsp of cornstarch. I did everything to taste/look. I cooked rice and some steamed asparagus with it. Great meal no leftovers!

—NicoleR33

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Sep 14, 2003

I was searching for an easy and tasty dish using chicken thighs, and I was very pleased with this recipe. I recommend removing the skin from the thighs as the crumbs will stick better. I used reduced fat cream of mushroom soup and 8 oz of skim milk for a light version. I also recommend Italian seasoned bread crumbs for extra flavor. This is a nice dish served with flavored couscous and pinto beans. I highly recommend.

—MONCHICHI

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Apr 09, 2008

This was really good! Everyone liked it. The only thing I did differently was to add some onion soup mix (dry) to the bread crumbs to punch up the flavor. YUM!

—JSCHEIDCO

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May 15, 2003

This recipe is simple and delicious. To the mushroom soup, I added garlic powder along with the onion powder. I also added some Mrs. Dash because I didn't have any dried parsley. I seasoned the bread crumbs with salt and pepper, and still didn't find the end product too salty. I decided not to make the sauce, because I don't like the thought of eating a sauce that I previously used to dip raw chicken pieces in...even if I am going to boil it! All in all, my family loved this and I'll add this to my rotation. Thanks Doris.

—Mollycurls77

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Feb 09, 2011

Incredibly yummy comfort food recipe, very easy and minimal work - great for busy weekdays when you just want to throw something in the oven and relax after coming home. I usually put on the rice cooker while popping the chicken in the oven and voila! Dinner is ready within an hour, and mama has time for a glass of wine and an episode of something while it cooks. Thanks for sharing this!

—Sicily

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Nutrition

Calories
575 kcal
29%

Carbohydrates
29 g
9%

Cholesterol
138 mg
46%

Fat
32.7 g
50%

Fiber
1.3 g
5%

Protein
39 g
78%

Sodium
868 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Mushroom Thighs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 575
Calories from Fat: 294

% Daily Value *
Total Fat 32.7g 50 %
Saturated Fat 11.4g 57 %
Cholesterol 138mg 46 %
Sodium 868mg 35 %
Potassium 502mg 14 %
Total Carbohydrates 29g 9 %
Dietary Fiber 1.3g 5 %
Protein 39g 78 %
Sugars 6.5g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 21 %
Iron 40 %
Thiamin 34 %
Niacin 135 %
Vitamin B6 29 %
Magnesium 18 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.