Stuffed Chicken Thighs

Ingredients:
4 chicken thighs or chicken breasts
1/2 bag of Pepperidge farm stuffing mix
1 small chopped onion
1 c sliced mushrooms
1 Tbsp olive oil
1/2 can cream of mushroom soup
3/4 c chicken broth
2 Tbsp cornstarch





1. If using chicken breasts, cut them in half and pound them to make them thinner.  If using chicken thighs, place them skin side down and spread them flat.
2. Saute onions and mushrooms in a large pan.  Set aside.
3. Make stuffing according to package.  Then mix in onions and mushrooms.
4. Place a spoonful of stuffing mixture on each chicken piece.  Roll up chicken and use a toothpick or cooking string to keep closed.  Place in a baking pan.
5. Combine cream of mushroom soup and chicken broth in a small saucepan. Bring to a boil.
6. Combine cornstarch with 1/4 cup of water, and slowly mix into soup mixture to thicken.
7. Pour soup mixture over the chicken, then cook for about 45 minutes-1 hour at 350 degrees.