Cream of Mushroom Soup Chicken Thighs

This recipe is one of my favourites when I don't feel like cooking. Saying that this is an easy recipe to make is a bit of an understatement, in point of fact, if you were to develop a scale which measured the ratio of prep time to deliciousness this would be right at the top of the scale.

Serves: 2

Ingredients

1 can cream of mushroom soup

4 chicken thighs, skin removed

1 large onion cut into quarters or chunks

1 large carrot cut into thick medallions

Salt and Pepper to taste

Preparation

• Combine all ingredients into a baking dish. Note that you don't need to add water when adding the soup. You just want to add the condensed contents.
• Try and ensure that everything is covered with soup, submerge the chicken and tuck the onions and carrots into empty spaces between the thighs.
• Add a good pinch of salt and some pepper to taste.
• Bake covered at 325 for 1.5 hours.
• Serve on a bed of white rice, pour cream of mushroom soup (Now a delicious sauce) over top.