This is a recipe that food snobs will hate. It uses canned soup as one of the ingredients. And, an envelope of onion soup mix. And it is really easy.
But, gosh golly gee, it is quite yummy.
You need the following:
- Chicken thighs with the bone and skin.
- 1 can of cream of mushroom soup
- Wide egg noodles
- 1 envelope of onion soup mix
- 1 four ounce can of mushrooms.
Preheat oven to 350 degrees.
Salt and pepper the chicken thighs, then brown them in olive oil on both sides over medium high heat.
Mix together the can of soup, a can full of milk, 1/2 envelope of onion soup mix. I used my stick blender because it is really fast.
Put a couple or three handfuls of dried noodles in the bottom of a 13 inch x 9 inch pan. Pour all but 1/2 cup of the soup mixture over the noodles.
Pour the can of mushrooms, with the liquid they are in over the noodles.
Place the chicken thighs on top of the noodles.
Pour the remaining soup mixture over the chicken. Sprinkle the whole thing with the remaining onion soup mix.
Cover pan with foil and cook for 45 minutes. Take the foil off and cook an additional 10 minutes.
It’s amazingly yummy.
Go away you East Coast and West Coast haters. It is not made completely from scratch, but it is a cheap meal to make and it’s good. I think I might add frozen peas to the noodles for the last 10 minutes or so, too.