Video Recipe


  • 1 can cream of mushroom soup
  • 4 – 6 chicken thighs, skin removed
  • 1 medium onion cut into chunks
  • 1 large carrot cut into thick medallions
  • Salt and Pepper to taste


  1. 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.
  2. Try and ensure that everything is covered with soup, submerge the chicken and tuck the onions and carrots into empty spaces between the thighs.
  3. Add a good pinch of salt and some pepper to taste.
  4. Bake covered at 325 for 1.5 hours.
  5. Serve on a bed of white rice, pour cream of mushroom soup (Now a delicious sauce) over top.