1/4 cup butter
3 tablespoons of white whole wheat flour
2 tablespoons paprika
1 teaspoon poultry seasoning
8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10-3/4 ounces) fat free condensed cream of mushroom soup, undiluted
1 cup fat free or 2% milk
8 ounces sliced fresh mushrooms
2 tablespoons minced fresh parsley
In a small saucepan, melt butter over medium heat. Remove from the heat; stir in the flour, paprika and poultry seasoning.
Sprinkle chicken with salt and pepper, place in an ungreased 13-in. x 9-in. baking dish. Spread butter mixture over chicken.
In a bowl, whisk soup and milk; stir in mushrooms. Pour over chicken.
Bake, covered, at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with parsley. If desired, serve with rice or Quinoa.