6 pieces of skinless chicken thighs
2 medium potatoes quartered
2 large carrots, cut into pieces
½ cup fresh vegetables such as broccoli florets or peas, optional
1 envelope dry onion soup mix
1 can condensed cream of chicken soup or cream of mushroom soup, undiluted
Place chicken in a large casserole dish. Place vegetables around the chicken. Sprinkle with soup mix. Top with soup. Cover and bake in a preheated 350° oven for 55 minutes or until chicken juices run clear and potatoes are tender.
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