Reviewed: Oct. 6, 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!

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NicoleR33

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Reviewed: Sep. 10, 2009

pretty good....

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Shirit

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Reviewed: May 4, 2009

Soooo good. I removed the skin as mentioned in someone else's review and used skim milk. I also let the thighs marinate in the soup mixture for about 2 hours or so. I sprayed the top of the thighs with no calorie spray butter. Everything was great. I did not reuse the soup mixture that the thighs sat in therefore I just made a new gravy.

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Reese1379

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Reviewed: Apr. 27, 2009

Economical, easy to make, and a big hit with the husband AND the kids. I will definitely make this again.

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tralad

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Reviewed: Apr. 3, 2009

YUMMY!!!!This was a great recipe. I made them tonight for dinner and they were sooo good. This is a keeper. Thanks

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brownbetty2

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Reviewed: Feb. 19, 2009

I can't believe I'd forgotten to rate this recipe. I often buy chicken leg quarters on the cheap, and this is an easy go-to for them. Sometimes you just want simple, no-brainer tasty food, and this fits the bill. (Now fits the "bill" better than ever!)

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shanagan

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

I made this chicken for Christmas dinner last night, but used mashed potatoes. It was very good, (I didn't care for the gravy, but my family loved it). I didn't make many changes, and I think it may have been better if I had left it alone, but I didn't, next time I will not add anything to the ingredients, but this time I added dry Lipton Onion/Mushroom Soup to the mixture before baking,. I also boiled the soup mixture (gravy) at the end, and used a thermometer to make sure the gravy mixture got hot enough, for fear of bacteria. I think that it's a bad idea to follow the recipe and just heat the mixture after dipping raw chicken in it.

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Mrs-Becky

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Reviewed: Nov. 1, 2008

Nice recipe! easy, tasty... Next time I will used a little less cornstarch, because the sauce ended too thick. Other than that, it is a very good chichen. My kids did enjoy it.. Thanks for sharing! Monica

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Apr. 28, 2008

Very yummy! Would add more spices to the gravy next time.

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tiannasins

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Reviewed: Apr. 9, 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!

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JSCHEIDCO

Cooking Level: Intermediate

Home Town: North Platte, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 3, 2007

Quick and easy, but doesn't have much flavour. It was good at first, but not good at all as a left over.

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J_ROD88

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Reviewed: Oct. 19, 2007

The breading stayed surprisingly nice and crunchy but the mushroom sauce was only so-so flavorwise. Maybe b/c I used a Healthy Request version of the soup, so I'll give this 4 stars instead of 3 assuming that is why the sauce lacked some flavor. Also, it took about 20 minutes longer to cook these at 350 than stated in the recipe.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 18, 2007

Really simple recipe with really good results. Exceptional with potatoes or rice.

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Billy Words

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Reviewed: May 17, 2007

This was quite an easy recipe, but lacked the flavour I thought it would have. Next time I might also add fresh cooked mushrooms to boost the flavour.

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Miss Bumbles

Cooking Level: Intermediate

Home Town: Tathra, New South Wales, Australia

Living In: Busselton, Western Australia, Australia

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Reviewed: May 4, 2007

I thought this chicken was very good. I used italian bread crumbs and didn't make the sauce to put on top. I did have to cook the chicken longer than stated (and I use a thermometer to regulate temp) but other than that it was great.

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Amy

Home Town: Toledo, Ohio, USA

Living In: Arlington Heights, Illinois, USA

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Reviewed: Apr. 11, 2007

I thought that it lacked flavor. DH stated "this is really good." Even went back for seconds. Used boneless/skinless thighs,italian bread crumbs and healthy mushroom soup. Next time I will spice it up and use 1/2 white wine and 1/2 milk. Thanks for sharing a decemt recipe for chicken thighs.

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Mar. 19, 2007

I loved this recipe. I didn't have onion powder, so I used garlic powder, instead. And I used Italian seasoned breadcrumbs. I thought this was SO tasty.

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Mrs. Grib

Home Town: Crete, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Feb. 18, 2007

This was GREAT!!! My spouse loved this recipe and he's not one much for soupy/gravy type stuff but he really enjoyed this and that was an accomplishment. Thank you so much for this recipe, it will definately be a keeper. :-)

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Nov. 10, 2006

My husband and I loved them!

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Karen M

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Reviewed: Oct. 24, 2006

Just had this recipe for dinner..Very, very good. Used orzo cooked in chicken broth instead of rice..Hubby really liked it..Poured sauce over orzo..Yum..Served with lima beans and hot rolls..Will use recipe again..

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STINTQUEEN

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Baked Mushroom Thighs

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