Baked Chicken Thighs With Cream Of Mushroom Soup And Potatoes

They go really well with almost everything.

Baked chicken thighs with cream of mushroom soup and potatoes. This a very good quick recipe. Dip chicken thighs in soup mixture then in crumbs and place coated pieces in a lightly greased 9x13 inch baking dish. Season with the black pepper. In a medium bowl combine the soup milk parsley and onion powder.

I am obsessed with creamy sauces. Broil for about 40 minutes or until potatoes are soft. What i did was to forget the browning just added the chicken directly to pan put in the oven cook till slightly browned drain the fat add sour cream mixture do not add salt the soup mix has enough return to oven i added garlic powder and touch more black pepper. Pour mushroom soup mixed with water on top of potatoes.

In a bowl i mixed a can of cream of mushroom soup can of cream of chicken soup 1 2 3 4 cup of real bacon pieces a can of milk and can of chicken broth. Mix can of mushroom soup with 1 2 cup of chicken broth add a tablespoon of minced garlic salt and pepper. Add the chicken and cook for 10 minutes or until well browned on both sides. I ve made this many times before but i have never used sour cream or dry onion soup mix.

Fill the empty can with milk and add to the bowl along with the parsley and onion powder. Place chicken on top of potatoes after the soup. Place the chicken over the rice sprinkle italian breadcrumbs over the mayonnaise chicken. I put black pepper season salt and paprika on chicken and placed them in a glass 11 13 dish that was sprayed with oil.

Dip chicken thighs in soup mixture then in crumbs and place coated pieces in a lightly greased 9x13 inch baking dish. Place bread crumbs in a shallow dish or bowl. I use the 90 second uncle ben s. Low carb gluten free and keto friendly chicken thighs with the most incredible creamy mushroom sauce make a delicious meal that is packed with flavor and made in one skillet under 30 minutes.

Serve it with steamed veggies pasta rice or mashed potatoes. Stir the soup mushrooms milk cheese and garlic in a small bowl. Pour the soup mixture over the chicken. Chicken thighs cream of mushroom soup pepper medium onion and 2 more cream of mushroom soup with wild rice marmita onion mustard fresh mushrooms salt milk balsamic vinegar cream and 7 more.

Pour the mixture over the chicken. In bowl combine 2 cups of water with 2 cans of the soup. Place potatoes in baking dish. Spread long grain rice and wild rice combo on the bottom of the baking dish.

Place bread crumbs in a shallow dish or bowl. Pour the soup into a medium bowl. Preheat oven to 350 degrees f 175 degrees c. I used 4 large skinless boneless chicken breast that i cut in half.