Yesterday I had lunch at one of my favorite Italian eateries, Papa Tony's. So, in honor of that fabulous meal, I thought I'd share with you a recipe I used to make for my family quite often. There was never anything left on the platter, so I must have done fairly well with it.
1/4 cup fine dry bread crumbs
4 Tablespoons grated Parmesan cheese
1 teaspoon oregano leaves, crushed
dash garlic powder
2 pounds chicken parts (I always used thighs, because it was a favorite with my family, but breasts should do well, too)
1 can cream of mushroom soup
1/2 cup milk
Combine crumbs, 2 tablespoons Parmesan cheese, oregano, garlic and pepper; roll chicken in mixture. Arrange in 2-quart shallow baking dish. Bake at 400 degrees for 20 minutes . Turn chicken. Bake 20 minutes more. Meanwhile, blend soup and milk; pour over chicken. Sprinkle with paprika and remaining Parmesan. Bake 20 minutes more or until chicken is tender. Arrange chicken on platter. Pour heated sauce over chicken, served with rice. You may also pour the sauce onto the chicken during the last 20 minutes of baking.