Chicken, Potatoes, and Carrots with Mushroom Gravy

Ingredients
8 chicken thighs
1 Tbl olive oil
Ground black pepper to taste
3-4 dashes onion powder
3-4 dashes paprika
1 can condensed cream of mushroom soup
1 pkg dry onion soup mix
1 C sour cream
1 Tbl lemon juice
1 tsp dried dill weed
3-4 sliced potatoes
3 large cubed carrots
1/2 lbs. sliced fresh mushrooms

Brown chicken in oil over medium heat.

While meat is browning, cut up potatoes and carrots.

Place browned chicken in 9x13" greased baking dish. Sprinkle with pepper, onion powder, and paprika to taste. Cover with potatoes and carrots.

Combine mushroom soup, sour cream, onion soup mix, lemon juice, and dill weed. Add mushrooms.

Pour over chicken and vegetables.

Bake at 350 degrees for one hour or until chicken is tender and sauce is brown.

One Crazy Girl's notes: Next time, I won't brown the meat first. It was good, but I think the meat will be more tender if it isn't browned.

Printable version

Chicken Thigh