INGREDIENTS

* 8 chicken thighs
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can milk
* 1 teaspoon dried parsley
* 1/2 teaspoon onion powder
* 1 cup dry bread crumbs
* 2 tablespoons melted butter
* 1 teaspoon cornstarch

DIRECTIONS

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 9×13 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.