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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a recipe from one of my Church Cookbooks. It's one that my daughter askes for most often. Ingredients:
12 bone-in skinless chicken thighs (or legs) |
1/2 cup flour |
1 (2 ounce) envelope onion soup mix |
2 (10 1/2 ounce) cans cream of mushroom soup or 2 (10 1/2 ounce) cans chicken soup |
milk |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 9 x 13 pan with non stick spray.
3. Place flour in bowl and dredge chicken and shake off excess.
4. Place in pan.
5. Sprinkle dry soup mix over all.
6. Empty canned soups into a 4 cup measuring bowl and mix well with enough milk to arrive at the 4 cup level.
7. Pour mixture over the chicken.
8. Bake uncovered 1 hour.
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