A hearty chicken and vegetable dish sauced with cream of mushroom soup. Serve with rice for a complete meal.
INGREDIENTS (for 2 servings):
- 4 chicken thighs
- 1 green bell pepper, sliced
- 2 carrots, shredded
- 1 large onion, sliced
- 2 (10.75 ounce) cans condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.