Oven-Baked Chicken Thighs with Mushroom Coating

Preheat the oven to 350°F (175°C).

In a medium bowl, combine the soup with milk (using the empty soup can), parsley, and onion powder. Stir well. Pour breadcrumbs into a shallow dish, dip each chicken thigh into the soup mixture, then coat with breadcrumbs, and arrange the chicken pieces in a greased 9x13-inch baking dish.

Drizzle the chicken with melted butter and bake in the preheated oven until the chicken is golden and fully cooked, about 45 minutes (check for clear juices).

Meanwhile, transfer the remaining soup mixture to a small saucepan and stir in cornstarch. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce the heat and simmer for 1-2 minutes until the sauce thickens. Use this sauce to serve with the cooked chicken.