Ingredients Jump to Instructions ↓

  1. 8 skinless, boneless chicken thighs (about 2 pounds total)

  2. 1 tablespoon olive oil

  3. 1 teaspoon dried oregano, crushed

  4. 1/4 teaspoon black pepper

  5. 3 cups sliced fresh mushrooms

  6. 1 large green sweet pepper, cut into 1/2-inch-wide strips

  7. 1 medium onion, chopped

  8. 1 10 3/4 ounce can condensed tomato soup

  9. 1 tablespoon snipped fresh parsley

  10. Hot cooked mashed potatoes

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat oven to 375°F. In a very large oven-going skillet brown chickenin hot olive oil, turning to brown evenly. Drain off fat.

  3. Sprinkle browned chicken with oregano and black pepper. Add mushrooms, sweet pepper, and onion to skillet. Cover and bake for 20 minutes.

  4. Stir in tomato soup. Bake, uncovered, about 10 minutes more or until chicken is no longer pink (180°F) and vegetables are crisp-tender. Sprinkle with parsley. If desired, serve with mashed potatoes.


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