Baked Chicken Thighs With Cream Of Mushroom Soup And Potatoes

Stir the soup mushrooms milk cheese and garlic in a small bowl.

Baked chicken thighs with cream of mushroom soup and potatoes. I used 4 large skinless boneless chicken breast that i cut in half. 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. They go really well with almost everything. Place bread crumbs in a shallow dish or bowl.

Place chicken on top of potatoes after the soup. I am obsessed with creamy sauces. Serve it with steamed veggies pasta rice or mashed potatoes. Place the chicken into a 2 quart baking dish.

Dip chicken thighs in soup mixture then in crumbs and place coated pieces in a lightly greased 9x13 inch baking dish. Fill the empty can with milk and add to the bowl along with the parsley and onion powder. This a very good quick recipe. Season with the black pepper.

Pour mushroom soup mixed with water on top of potatoes. Cut up potatoes into medium size pieces. 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. 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.

For 30 minutes or until the chicken is cooked through. Place potatoes in baking dish. Add the chicken and cook for 10 minutes or until well browned on both sides. Spread long grain rice and wild rice combo on the bottom of the baking dish.

I ve made this many times before but i have never used sour cream or dry onion soup mix. 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. Pour the mixture over the chicken. Pour the soup into a medium bowl.

In a medium bowl combine the soup milk parsley and onion powder. I use the 90 second uncle ben s. Mix can of mushroom soup with 1 2 cup of chicken broth add a tablespoon of minced garlic salt and pepper. Place the chicken over the rice sprinkle italian breadcrumbs over the mayonnaise chicken.

Dip chicken thighs in soup mixture then in crumbs and place coated pieces in a lightly greased 9x13 inch baking dish. In bowl combine 2 cups of water with 2 cans of the soup. Broil for about 40 minutes or until potatoes are soft. Place bread crumbs in a shallow dish or bowl.