Easy Peasy Chicken in Mushroom Sauce

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Serves 4

This is the most versatile and easiest recipe you could imagine. You can use any combination of vegetables, or none at all. Chicken breasts, with or without skin and/or bones will work as well as thighs, as will drumsticks only. Leave on the skin or remove it before cooking, your choice. Make it as spicy or as mild as you like. In fact, if you really want to be lazy, open a can of mushroom soup, empty it over some chicken pieces, and stick it in the oven until the chicken is cooked through!

8 chicken thighs, bone in, skin on
2 cans Campbell’s Cream of Mushroom Soup
½ can Campbell’s low sodium chicken stock (using mushroom soup can to measure)
1 yellow onion, sliced
1 – 2 cups white mushrooms, sliced
1 carrot, sliced
2 tbsp fresh Thyme or 1 tsp dried
Fresh ground Black Pepper
Garlic powder
Paprika, optional
Cayenne, optional

Heat oven to 175c. Layer chicken pieces evenly into a baking pan. Empty cans of mushroom soup and chicken broth into a large bowl, and mix through. Add sliced onion, mushrooms, carrots, thyme, pepper, garlic powder and any other spices, and mix well. Pour mushroom soup mixture over chicken to cover completely, pushing vegetables down into the sauce (it’s okay if chicken pieces are above the sauce). Cover with foil and bake for 30 minutes. Remove foil and continuing baking until chicken is cooked through, about 15 minutes more.

Best served over rice, but will also work over noodles, pasta or boiled potatoes. Or have it on it’s own with lots of crusty french bread to sop up all the yummy sauce!

Serves 3-4, can be refrigerated and reheated in a microwave.

Note: You can add any other vegetables you like to the mushroom soup mixture as long as they will bake well. Carrots are also optional, but onions and mushrooms should be used for best flavor.

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