Saturday Night Chicken    (Serves 3)

  • 6 chicken thighs (bone in)
  • paprika
  • garlic salt
  • lemon pepper (optional)

  • 1 slice onion, chopped (optional)
  • 6 mushrooms, chopped (optional)

  • 1 can cream of mushroom soup
  • 1 cup cream (half and half)

  • Preheat the oven to 350 degrees F
  • Trim as much fat from the chicken as possible, then sprinkle the bottom of each thigh generously with garlic salt, paprika and lemon pepper, if using
  • Put the chicken pieces into the baking pan(s) bottom-side down, then sprinkle the tops with the garlic salt, paprika and lemon pepper (also generously)
  • Sprinkle the chopped onion and/or mushrooms around the chicken pieces, if using
  • In a separate bowl, thoroughly mix the cream and the soup (this can be made with milk, if you don't have cream, but it will be much, much better if you use cream)
  • Pour the soup mixture over the chicken (and onions/mushrooms), covering them as much as possible
  • Put the pan(s) into the over for an hour or slightly more (but check from time to time to make sure the sauce hasn't all bubbled away)
  • We like to serve this with (Uncle Ben's) long grain and wild rice and brocolli with cheese sauce.

NOTE:   The chicken is fine reheated in some of the sauce in the microwave the next day