Chicken thighs and gravy
Yield:
6-8 servings
Prep Time:
12 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 27 minutes
A surprisingly easy meal to make that is a great main dish at any holiday gathering.
Ingredients
- 10-12 chicken thighs
- 1/2 onion
- 1/2 green bell pepper
- 3 ribs of celery
- 2 Tbsp. butter
- 2-10 oz. cans cream of chicken soup
- 1/2 cup water
Seasonings
- Lawry’s
- Nature’s season
- Garlic powder
- Black pepper
Instructions
- Add chicken thighs to a strainer and thoroughly rinse in the sink with cold water. Season liberally on all sides with all seasonings.
- Chop vegetables finely. Set aside.
- Layer chicken in a 9″x13″ baking dish. Cover evenly with chopped vegetables.
- Place 2 Tbsp. of butter on top, then cover tightly with tin foil. Bake at 350°F for 45 minutes.
- Remove from oven and remove tin foil. Taste and adjust seasonings, as needed.
- Pour both cans of soup on top, then spread evenly. Add water, then gently mix with soup until somewhat incorporated.
- Place back in the oven, uncovered, and cook for another 30 minutes.
- Turn off heat but leave baking dish in oven until ready to serve.
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