Creamy Baked Chicken
Serving Size: 4
Ingredients
- 1 can mushroom stems and pieces -- (6 oz.) with liquid
- 1 can milk -- (8 oz.)
- 1 can cream of mushroom soup -- (8 oz.)
- 2 pounds chicken thighs
- 1 tablespoon dried thyme
- 1 package frozen peas -- (10 oz.)
- 4 large potatoes -- peeled and quartered
Preheat oven to 350 degrees. In a 13 x 9 x 2 inch baking pan,
mix soup, milk and canned mushrroms with liquid. Heat this
mixture on top of stove until blended. Add chicken and turn to
coat. Add cubed potatoes, sprinkle thyme over the top. Cover with
foil and bake for 45 minutes. Remove from oven and add peas.
Return to oven and bake for another 10 to 15 minutes, until peas
are tender. Serve with rice or noodles.
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