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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice. Copied from another site. I haven't tried it yet (we are in the middle of a heat wave here, so NO BAKING!) but it looks yummy. Ingredients:
4 chicken thighs |
1 green bell pepper, sliced |
2 carrots, shredded |
1 large onion, sliced |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
Directions:
1. Preheat oven to 350°F (175°C).
2. In a 9x13 baking dish, layer in the following order: onion, bell pepper, carrots and chicken.
3. Pour soup over the top.
4. Cover with aluminum foil and bake at 350°F (175°C) for 45 minutes.
5. Remove foil and bake an additional 15 minutes.
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